Spiced lamb, spinach & potato stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp olive oil
- 1 large white onion, finely chopped
- 400g baby spinach
- small bunch of flat-leaf parsley, finely chopped
- 600g lamb neck fillets or shoulder, cut into small chunks (around 1½cm)
- ½-1 tsp chilli flakes, or to taste
- 1 heaped tbsp garam masala
- ½ lemon, juiced
- 2 large potatoes (500g), halved
- cooked rice or naans, to serve
Method
- STEP 1
Heat the oil in a large saucepan over a medium-high heat, add the onions, season and fry until translucent and beginning to brown, around 4-5 mins. Add the spinach and parsley, reduce the heat to medium-low and cook for 10-15 mins, stirring occasionally, until cooked right down and not vibrant green anymore.
- STEP 2
Stir in the lamb and spices, season well, then squeeze in the lemon juice and cook for a further 10 mins over a medium heat, stirring occasionally. Add the potatoes, then pour over just enough boiling water to cover the meat and potatoes. Reduce the heat to medium and simmer, uncovered, for 2 hrs, stirring occasionally until the meat is cooked through and very tender. (If the liquid starts to evaporate too quickly, add a little water, a splash at a time.) Taste for seasoning and serve with rice or naans.
