Name: Slow-cooked spiced lamb stew
Prep time: 5 min
Cook time: 180 min
Total time: 5 min
Ingredients: 750g lamb shoulder (boned); 1 Tbsp olive oil; 2 red onions; 500 ml vegetable stock; 2 cups of dry white wine; 4 large potatoes; Ground spice-mixture: ¼ tsp of each (nutmeg, cinnamon, cumin, paprika, oregano)

Slow-cooked spiced lamb stew

13 Jan 2016

by Dinna

Prep Time

5 minutes

Cook Time

180 minutes

Total Time

5 minutes

Background

This slow-cooked spiced lamb stew is Middle-Eastern inspired, the original version is a popular dish in Lebanon. Although it takes a couple of hours to be ready, in reality it takes 5 minutes to prepare, then the oven does most of the work, so you can get on with other things. Serve it with a crunchy salad on the side, also with some Lebanese flatbread - also, you could fill flatbreads with this stew - perfect for parties!.

Ingredients

750g lamb shoulder (boned)
1 Tbsp olive oil
2 red onions
500 ml vegetable stock
2 cups of dry white wine
4 large potatoes
Ground spice-mixture: ¼ tsp of each (nutmeg, cinnamon, cumin, paprika, oregano)

Instructions

Preheat oven to 170°C.
Mix the spices.
Rub the meat with oil, season with salt and pepper, then rub with spice-mixture.
Heat the oil in a large, heavy-based oven-proof dish or casserole dish and brown the meat on all sides.
Meanwhile, slice the onions then sprinkle around the meat, pour the wine & stock over, then bring it to the boil. If the liquid doesn't cover the meat, add more stock.
Cover the dish with a lid, and put it in the oven. Cook for 2-3 hours.
In the meantime, peel and dice the potatoes. Add these to the lamb for last 30 minutes, mix well with the sauce.
When the potatoes & the meat are tender, and the sauce is thick and shiny, the dish is ready. Using 2 forks, shred the meat into chunky pieces and toss well with the sauce.