SPICY LOVE APPLE & LAMB STEW
Taking in account the cold weather, and the fact that it is Valentine’s Day this weekend, this month I thought of this heart-warming stew. The French used to call a tomato ‘pomme d’amour’ or a love apple because they believed it contained aphrodisiac powers… Give my spicy tomato and lamb stew a go on the 14th and see for yourself!
YOU WILL NEED:
- 2 kg lamb chops
- 2 large onions, chopped
- 4 cloves garlic cloves, finely chopped
- 2 tsp ground coriander
- 2 tsp cumin
- 2 tsp garam masala or curry powder
- 1/2 tbsp ground nutmeg
- 8 cloves cloves
- 4 cardamom seeds
- 1/4 tsp ground cinnamon
- 3 tsp white sugar
- 500g cherry tomatoes, halved or 6 medium tomatoes, chopped
- 750ml chicken or vegetable stock
- 410g tin tomato purée (not paste)
- 4 bay leaves
- Jasmine rice to serve
In a large pot, brown the lamb in batches. Remove and set aside.
In the same pot, fry the onions until soft and golden.
Add the garlic and spices and fry for another minute before adding the tomatoes. Cook until the tomatoes are softened and their juices have been released.
Add the lamb back to the pot and stir to coat the lamb with the tomatoes and spices.
Combine the stock and tomato purée and pour over the lamb. You need enough to just cover the lamb. Add the bay leaves.
Reduce the heat, cover and allow to simmer gently for 2 to 2 1/2 hours until the lamb can be pulled from the bone.
Check the seasoning and adjust if need be. Serve with the cooked jasmine rice.