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Lamb Stew

Written by yorky

Ingredients 8 Dried red chilies 250 ml Hot water 4 Garlic cloves 1 tsp Ground cinnamon 1/2 tsp Ground cloves 1/2 tsp Ground black pepper 1 tblsp Vegetable oil 1 kg Boneless lamb shoulder, 20 mm cubed 2 Large potatoes, sliced 10 mm Salt Strips of red bell pepper Fresh oregano Method Tear the dried chilies into large pieces, put them in a bowl and pour over the hot water. Set aside for 30 minutes. Pour the water and chilies into a blender. Add the garlic, cinnamon, cloves and black pepper and blend until smooth. Heat the oil in a large pan. Put in the lamb cubes, in batches, and stir fry over a high heat until brown on all sides. Return all the lamb cubes to the pan and spread them out. Cover the lamb with a layer of potatoes, add salt to taste, cover and cook over a medium heat for 10 minutes. Pour over the blended ingredients and mix well. Cover and simmer for 1 hour until the meat and potatoes are tender. Serve garnished with the bell pepper and oregano.

 

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