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Minced lamb stew

For midweek suppers or large parties a comforting, spiced stew is an ideal dish. This minced lamb stew is a one-pot dish which can be made with your favourite root vegetable – potato, sweet potato and swede all work well. If you’re intofood-combining, make it with swede or turnip and you’ll get a “protein-rich” meal. If you want it spicy, use 50:50 paprika and chilli powder. Serve it with a crispy salad.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion, Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cinnamon stick
  • 1 piece of ginger 3cm
  • 2 garlic cloves
  • 1 small onion
  • 500 g minced lamb
  • ½ tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • ¼ tsp ground turmeric
  • Salt and pepper
  • 2 Tbsp tomato purée
  • 200 g root vegetables sweet potato, potato or swede
  • 2 handfuls of baby spinach
  • Yoghurt to serve optional

Method
 

  1. Peel then finely chop the onion, ginger and garlic. Peel the root vegetables and dice.
  2. Heat the oil in a large frying pan and add the onion and cinnamon stick. Gently sauté for 5 minutes then add the ginger and garlic. Stir for 1 minute.
  3. Add the lamb. Stir with a wooden spoon to break up any lumps. When the meat is no longer read add the tomato purée and spices. Stir for 1 minute. Season with salt and pepper and add the diced root vegetable. Add enough water to just cover everything.
  4. Bring to the boil. Cover, lower the heat and cook gently for 30 minutes.
  5. Add the spinach, put the lid on and turn off the heat. Rest for 5 minutes until the spinach has wilted.
  6. Serve with a dollop of yoghurt if liked and a salad on the side.