Slow-cooked spiced lamb stew
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
Method
- 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.