Braised Lamb Stew

Tips

Tips:

• This recipe can be made up to 2 days ahead up to the end of step 3. Reheat, then add the beans and potatoes and proceed as above.
• Serve the stew with crusty bread, rice, or couscous. The starch will help soak up the delicious sauce.
• Add more Shemin’s Curry Powder, if you prefer a stronger flavour.
• We chose lamb neck fillet for this stew as it’s flavourful and becomes tender when slow-cooked. However, you can also use other cuts of lamb suitable for slow cooking, such as lamb shoulder or leg.
• Before serving, sprinkle chopped fresh herbs such as parsley or coriander over the stew for a pop of colour and added freshness.
• For a meat-free alternative, you can easily adapt this recipe to create a delicious vegetarian stew. Simply substitute the diced lamb with chickpeas or your favourite vegetarian protein source. Follow the same steps for sautéing the onions, celery, and garlic, then proceed with adding vegetable stock, chopped tomatoes etc.. As well as adding your chosen vegetable protein. Adjust the seasoning as needed and bake until the sweet potatoes are tender.