Dominican Sancocho-Style Lamb Stew with White Rice

Ingredients

• 600 g lamb shoulder, diced
• 300 g long-grain white rice
• 250 g white yam, peeled and cubed
• 1 plantain, peeled and sliced
• 1 white onion
• 4 clove garlic cloves
• 15 g fresh coriander
• 1 tsp ground cumin
• 600 ml chicken stock
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a large heavy pot over high heat. Season the lamb and brown in batches for 5 minutes per batch. Remove and set aside.

2. 2

   Add the diced onion to the pot and cook for 4 minutes. Stir in the crushed garlic and cumin and cook for 1 minute.

3. 3

   Return the lamb, pour over the stock and bring to the boil. Cover and simmer for 25 minutes.

4. 4

   Add the cubed yam and sliced plantain to the pot and continue simmering for a further 15 minutes until the vegetables are tender and the broth is flavourful.

5. 5

   Stir in the roughly chopped coriander and season to taste.

6. 6

   Cook the rice in salted water according to packet instructions and serve with the thick lamb and vegetable stew.