RECIPE FOR LAMB STEW WITH VEGETABLES RECIPES

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
  3. Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
  4. Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
  5. Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
  6. Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
  7. Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
  8. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
  9. Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
  10. Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.

Steps:

• 1. Preheat the oven to 180ºC/gas 4.
  2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
  3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
  4. Add a wineglass of water and deglaze the pan for 5 minutes.
  5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
  6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
  7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
  8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.