Spicy Lamb And Potato Stew Recipe by Rae
Cooking Instructions 1 To marinade: Add all the ingredients together in a large bowl and leave to marinade overnight in the fridge. 2 Now to cook: Drain the lamb from the marinade but reserve it as you will be adding it in later. 3 In a large non-stick pan heat the olive oil. 4 Add the onion and brown softly on a low to medium heat, about 5 minutes. 5 Then add the lamb and bay leaves. Fry softly for about 20 minutes. 6 Add the marinade and cook for a further 25 or so minutes. Add half the water at this point. 7 Add the potatoes and continue simmering for about another 30 minutes. Stirring occasionally. 8 Add the rest of the water as and when you need to. 9 Add the parsley 10 minutes before removing it from the stove. 10 Check seasoning. Then let it rest of the heat for 10 minutes before serving. 1 To marinade: Add all the ingredients together in a large bowl and leave to marinade overnight in the fridge. 1 To marinade: Add all the ingredients together in a large bowl and leave to marinade overnight in the fridge. 2 Now to cook: Drain the lamb from the marinade but reserve it as you will be adding it in later. 2 Now to cook: Drain the lamb from the marinade but reserve it as you will be adding it in later. 3 In a large non-stick pan heat the olive oil. 3 In a large non-stick pan heat the olive oil. 4 Add the onion and brown softly on a low to medium heat, about 5 minutes. 4 Add the onion and brown softly on a low to medium heat, about 5 minutes. 5 Then add the lamb and bay leaves. Fry softly for about 20 minutes. 5 Then add the lamb and bay leaves. Fry softly for about 20 minutes. 6 Add the marinade and cook for a further 25 or so minutes. Add half the water at this point. 6 Add the marinade and cook for a further 25 or so minutes. Add half the water at this point. 7 Add the potatoes and continue simmering for about another 30 minutes. Stirring occasionally. 7 Add the potatoes and continue simmering for about another 30 minutes. Stirring occasionally. 8 Add the rest of the water as and when you need to. 8 Add the rest of the water as and when you need to. 9 Add the parsley 10 minutes before removing it from the stove. 9 Add the parsley 10 minutes before removing it from the stove. 10 Check seasoning. Then let it rest of the heat for 10 minutes before serving. 10 Check seasoning. Then let it rest of the heat for 10 minutes before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls super easy, super moist banana bread AMIEs ORANGE TEA Punch Sheri's red beans and rice Pasty (pasties) Southwestern Meat Pie super easy, super moist banana bread AMIEs ORANGE TEA Punch Sheri's red beans and rice Pasty (pasties) Southwestern Meat Pie Chicken Pot Pie Pulled Pork in Brioche Buns Pasta Salad chicken, mushroom alfredo BBQ Lamb chops Southwestern Meat Pie chicken popcorn My Secret Tofu Hamburger Maimai Tsuburo's Whiskey Sour Tomatada Chicken Pot Pie Pulled Pork in Brioche Buns Pasta Salad chicken, mushroom alfredo BBQ Lamb chops Southwestern Meat Pie chicken popcorn My Secret Tofu Hamburger Maimai Tsuburo's Whiskey Sour Tomatada