INGREDIENTS (SERVES 4)
500g lamb shoulder, cubed
2 bay leaves
1 cinnamon quill
few cardamon pods
Hillfarm ginger infused canola oil
1 brown onion, diced
2cm knob of ginger, finely diced
1 garlic clove, finely diced
1 tsp cayenne pepper
1 tsp ground coriander
1 tsp all spice
1 tsp ground cumin
2 tbs tomato paste
1 cup chicken stock
3 chat potatoes, cut into quarters
1 cup coconut cream
handful of parsley, roughly chopped to garnish
In a warm pan on a low heat add the bay leaves, cinnamon, cardamon and cloves. Drizzle with oil and once the spices have heated up add the onion, ginger and garlic. When the onion becomes translucent add the remaining spices, tomato paste and lamb and let the lamb gain some colour.
De-glaze the pan with the stock and let it sit covered for an hour on a low heat.
Now add the potatoes and coconut cream and let it simmer for a further 30 minutes.
Serve with some chopped parsley on top.