Spiced Lamb Stew

31 Mar

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Uuurgh things are a bit miserable round Chez Duffers (that should have been ‘Duggers’ but I’m typing this on the iPad which I never do and it pretty much sums up how I’m feeling anyway.

The Chap and I got back from two amazing weeks in The Gambia – more on which later – last Monday and have only just got back into the swing of things, both feeling a little rotten all the time. He’s now developed a full on Stinking Bastard Cold, and I can feel it starting to descend on me. It’s battle stations now. I refuse to get sick. And also I refuse to listen to the distressed mewings of a six foot five man any longer. Cold busting food full of garlic and chilli, such as this stew, must be brought in.

To fight your own disgusting, sign-of-weakness ills you’ll need:

  • 500g lamb, cubed into nice big chunks
  • A tin of chopped tomatoes (you’re unwell, needn’t do it yourself)
  • 500ml chicken stock
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground coriander
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of dried chilli flakes (less or more of this and the cayenne depending on your tolerance for heat)
  • ½ a teaspoon of smoked paprika
  • 1 to 2 large red onions
  • 4, yes FOUR, cloves of garlic
  • 2 small carrots

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In a large saucepan slowly heat up a very good glug of oil (I never cook with olive oil, as it’s a total waste and burns easily. We tend to always have a bottle of rice bran oil in the cupboard and I use it for everything.) and throw the lamb in, browning it all over.

Throw all your spices into the pot and give everything a good stir to really coat the meat. It will smell DIVINE. Let this cook for a couple of minutes while you slice up your onion into thick half-rounds and crush the cloves of garlic with the blade of a knife.

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I found this absolute monster and still used four because it is supremely good for you and I’ve been in a relationship for over a year so no one snogs me anyway.

Dump these into the pot with the carrots, cut into thick chunks, and let the whole thing cook for a few minutes before adding the tomatoes and chicken stock.

Put a lid on the pan, turn the heat right down and let it cook for two or three hours. I think mine was on the stove for four and the meat was wonderful and flaky, but still rosy inside.

We ate this for supper last night with self pity, tissues, and brown and wild rice. It’d go excellently with some lovely crusty white bread too.

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One Response to “Spiced Lamb Stew”

Trackbacks/Pingbacks

  1. Cold Killing Chicken Soup | sarahduggers - April 3, 2014

    […] how I was boring you all banging on about colds the other day even though it is April and making a spicy lamb stew to stave off the sneezes? GUESS WHAT? I’m doing it […]

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