Libyan Spiced Lamb and Potato Stew with Turmeric and Paprika
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Ingredients
- 650 g lamb shoulder, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp paprika
- 500 g potatoes, peeled and diced
- 400 g chopped tomatoes
- 400 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 610 kcal
- Protein
- 34.9 g
- Carbohydrate
- 26.7 g
- of which sugars
- 6.4 g
- Fat
- 39.1 g
- of which saturates
- 16 g
- Fibre
- 4.7 g
- Salt
- 1.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the lamb shoulder for 5-6 minutes, then stir in the onion and cook for 6 minutes until soft.
- 2
Add the garlic, ground turmeric and paprika and cook for 1 minute, then pour in the chopped tomatoes and lamb stock.
- 3
Cover and simmer for 35 minutes, until the lamb is nearly tender.
- 4
Add the potatoes and cook uncovered for a further 15-18 minutes, until the lamb and potatoes are tender.
- 5
Check the seasoning and serve hot.
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