Braised Lamb Stew | Shemins

Ingredients

• 2 tbsp sunflower oil
• 1kg lamb neck fillet, diced
• 2 large onions, sliced
• 4 celery sticks, sliced
• 1 garlic clove, crushed
• 1 tbsp Shemin’s Cumin Powder
• 1 tbsp Shemin’s Curry Powder
• 450ml lamb or beef stock
• 1 tin (400g) of chopped tomatoes
• 1 tbsp tomato paste
• 2 tbsp Shemin’s Mango Chutney
• 1 tin (400g) of haricot beans, drained and rinsed
• 2 sweet potatoes, peeled and sliced into 2cm cubes
• Salt and freshly ground black pepper
• Preheat the oven to 160°C/140°C fan/Gas 3.
• 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.