Ingredients
- 600g boneless lamb shoulder, cut into 5cm chunks
- 1 tbsp olive oil
- 2 onions, chopped
- 1 red capsicum (bell pepper), sliced
- 3 large tomatoes, roughly chopped
- 1 sweet potato, peeled and cut into large chunks
- 1 tbsp honey
- 45g dried apricots
- 1½ tsp sea salt flakes
- 2 bay leaves
- 400g tinned chickpeas, rinsed and drained
- 185g plain yoghurt coriander (cilantro) leaves, to garnish
Marinade
- 1 tbsp sweet paprika
- 1 tbsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp freshly ground black pepper
- 2 garlic cloves, crushed
- 3cm piece of fresh ginger, peeled and grated
- 1 tbsp olive oil
- 1 tbsp cider vinegar
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Method
Step 1.
Combine the marinade ingredients in a mixing bowl and stir to blend well. Add the lamb and mix well to coat it in the spices. Cover and allow to marinate at room temperature for 30 minutes.
Step 2.
Preheat the oven to 130C. Heat the olive oil in a flameproof casserole dish over medium heat. Working in two batches, brown the lamb all over, then remove to a plate.
Step 3.
Reduce the heat to medium and cook the onion and capsicum for 5 minutes, stirring occasionally. Return the lamb and any juices to the dish. Add the tomatoes, sweet potato, honey, apricots, salt and bay leaves.
Step 4.
Pour in 375ml water, stirring to mix the spices through. Put the lid on, transfer to the oven and bake for 1½ hours. Stir the chickpeas into the stew, adding a little water if it looks a bit dry.
Step 5.
Replace the lid and bake for a further 1½ hours, or until the lamb is very tender. Serve the stew in deep bowls, with a dollop of yoghurt and a garnish of coriander leaves.
Serves 4-6 |
