Spicy Lamb Stew

Ingredients

·         8 lamb rib chops

·         4 medium sized carrots; peeled and sliced

·         1 large stalk of celery; chopped finely

·         2 leeks; chopped into little pieces

·         1 cup onions; coarsely chopped

·         3 tbsp. cooking oil

·         1 beef stock cube

·         1 tbsp. flour

·         1 cinnamon stick

·         3 cloves garlic; chopped

·         ½ bay leaf

·         ½ tsp. mixed herbs of your choice

·         1⅓ cups of water

·         Salt and pepper to taste.

Preparation

1.       Heat oil in frying pan over medium heat. Brown lamb chops on both sides. Remove from pan and place in an oven-proof casserole dish and keep aside.

2.       Fry onions in pan until it begins to colour, add other vegetables and continue frying for 5-6 minutes until it begin to soften.

3.       Crumble beef stock cube into the pan, sprinkle the flour over and stir in.

4.       Add spices, herbs and water; bring to boil, stirring.

5.       Add seasoning.

6.       Pour pan contents over the chops in the casserole dish.

7.       Cover and simmer in a pre-heated oven at 180⁰c (350⁰F) for one (1) hour or until tender.

8.       Remove cinnamon and serve with rice and side salads.

Serves 4

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