Braised Lamb Stew

1. Preheat the oven to 160°C/140°C fan/Gas 3.
2. Heat a tablespoon of the oil in an ovenproof casserole dish. Quickly fry the lamb over a high heat, until golden brown all over – you may need to do this in batches so as not to overcrowd the pan. Remove each batch with a slotted spoon and set aside.
3. Add the remaining oil to the same pan and fry the onions, celery, and garlic for a few minutes. Add Shemin’s Cumin Powder and Shemin’s Curry Powder and fry for another 30 seconds, stirring. Add the stock, tomatoes, tomato paste, and Shemin’s Mango Chutney. Bring to the boil, stirring, then add the lamb and season with salt and pepper. Stir for a few minutes, then cover the pan with a lid and transfer to the oven for about an hour.
4. Put the pan back on the hob and add the beans and sweet potatoes. Bring everything back up to the boil, then cover the pan again and return to the oven. Continue to simmer for a further 45 minutes or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot.

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.