This stew I call "lazy" as it requires little maintenance during the cooking phase ; though you need to allow enough time. I orginally did it on my hob and it required frequent stirring to avoid burning on the bottom of the pan. However these days I put the whole pot in the oven and it stews nicely there without any burning.
Serves 8
Ingredients (quantities need not be strict)
1 kg diced lamb
1 kg onions (e.g. 3 large Spanish onions)
1 kg chopped tomatoes or passata
5 large garlic cloves
2-3 tsp chilli powder
2 tsp cumin
2 tsp cinnamon
2 tsp carraway seeds
2 lemons
2 tbsp soya sauce
3 tbsp vegetable oil
Method
1. Preheat oven to 150 degrees Celsius
2. Heat vegetable oil in a large oven proof pot
3. Brown diced lamb, then add onions and sweat for 5-10 minutes
4. Squeeze lemons and add juice
5. Add tomatoes, spices and soya sauce and mix well and bring to boil
6. Put lid on pot and transfer to oven for 2 hours (or longer)
7. Switch off oven and allow to cool. If you use a stainless steel pot like this remember that the handles and lid get very hot in the oven!
8. Serve with couscous, rice or pan haggerty
Notes
a) The cooking time is not critical. I have sometimes left it for longer. The dish improves if served a day later. I usually freeze half of it.
b) You need to ensure that the stew is covered with liquid before it goes into the oven. Sometimes after it is out of the oven it is a bit too watery. I either reduce before serving and/or add some tomato puree
c) Chilli powder varies a lot in strength. I would use 2 tsp of Rajah chilli powder but 3 tsp if I by Kania chilli powder at Lidl.
