Chef Sham from the Cottage restaurant Jamestown joined Joe Finnegan in studio for cookery corner.
This week Joe and Sham discussed Spiced Lamb stew.
Take a listen to their conversation here:
Spiced Lamb Stew
1kg lamb stew meat/diced Lamb
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 1 teaspoon Cumin seed. 1 teaspoon ground Smoked Paprika
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons rapeseed oil
1 medium onion, diced 1 chili Finely chopped
2 medium carrots, diced
2 celery stalks, sliced
4 cloves garlic, minced
2 can Chopped tomatoes
1 cup dry red wine
1 bay leaf
Cooked couscous or Saute baby Potato, for serving (optional)
1/4 cup coarsely chopped fresh parsley or Mint leaves, for garnish
Marinate the lamb with cinnamon, nutmeg, paprika, salt and pepper in a large bowl. Stir so the lamb is covered and place in the fridge for at least 30 minutes, if possible overnight.
Heat up the oil in a pot or casserole dish. Add in the marinated Lamb and fry until brown. Add the onion, chili, cumin seed, carrots, celery, garlic. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the wine and scrape any brown bits on the bottom of the pan with a wooden spoon. Add the tomatoes, their juices and the bay leaf. Mixed well, bring to a boil then reduce the heat to low and simmer uncovered until the lamb is fork-tender, about 2 hours.
If desired, serve over cous-cous, baby potato or Creamy Mashed Potato. sprinkled with parsley or mint leaves.