I ran out of energy to make this stew myself, as planned, but needed to use the meat before it went out of date. So I left instructions for Hubby to make the stew, and he did a really great job.
Mix the following herbs:
– 2 tsp cayenne pepper
– 3 tbsp paprika
– 3 tbsp ground ginger
– 2 tbsp tumeric
– 4 tsp ground cinnamon
Toss about 1 kilo of lamb, chopped, in the spices. Leave the lamb to marinate if you have time.
Brown the lamb in a hot, heavy-based pan. Set aside.
Use the same pan to cook three onions, chopped. Add the lamb back in, and add two cans chopped tomatoes, and 200g chopped mushrooms, sliced. Stir and leave to simmer and reduce. For extra flavour, add a glass of red wine or a few splashes of Balsamic vinegar.
Serve with a cous cous or bulgar wheat salad and some kind of green vegetable (Spring greens or broccoli, perhaps).