Make Kelly Lively’s recipe for lamb and potato stew to warm up those belly’s sitting around your table. With delicious local and seasonal ingredients, don’t be surprised if seconds are requested!
- 2 pounds lamb stew meat
- ½ cup yogurt
- 6 cloves garlic, minced
- 2 + 1 tablespoons oil
- 2 teaspoons salt
- 1 ½ tablespoons coriander powder
- 1 teaspoon chili powder
- ¼ teaspoon cumin powder
- 4 whole black peppers
- 4 cloves
- 2 teaspoons cardamom
- 1 medium onion, thinly sliced
- 2 tablespoons tomato paste
- 3 inch ginger root, julienned
- 2 jalapeños, canned, chopped
- 1 bay leaf, dried
- 4 cups Black Star Red House wine, more if needed
- 12–14 new red potatoes, halved
- 1 lime, juiced
- ¼ cup chopped flat leaf parsley
Marinate the lamb with yogurt, garlic, oil (2 tablespoons), salt, coriander, chili powder, cumin, black pepper, cloves and cardamom. Keep it in room temperature for 20 minutes, or refrigerate overnight. Heat remaining oil in stewing pot and add the sliced onions, fry until golden brown. Add tomato paste and fry for another minute. Add the marinated lamb and mix well. Add the stock to the pot, put on the lid and cook on medium heat for 15 minutes.
After 15 minutes, lower the heat, add ginger, jalapeño, bay leaf, parsley and wine. Let the stew simmer for 30 to 45 minutes or until the lamb is well done. Keep checking the liquid from time to time. If the liquid is less, add more wine or water. Never add more liquid than is needed to cover the ingredients in the pot. Once the meat is tender, add potatoes and simmer for another 15 to 20 minutes. When the potatoes are done, open the lid and increase the heat to high to dry out some liquid.
Remove the pot from heat and let sit for 5 minutes. Open the lid, add lime juice and parsley. Check for the seasoning and serve with rice and peasant loaf.