The aromas from the kitchen when you have this dish simmering on the stovetop will absolutely capture the interest and appetite of your family. This recipe is full of flavour so best matched with a robust red like the Tallis Dookie Hills Cabernet Sauvignon.
2 tbs olive oil 1.8kg boneless lamb shoulder, cut into 3cm pieces 1 red onion, halved, thinly sliced 1 tsp cayenne pepper 1 tsp ground coriander 1/2 tsp ground cinnamon 1/2 tsp ground ginger 100g quince paste (recipe on blog) 750ml water 750g sweet potato peeled, cut into 4cm pieces 1/3 cup blanched almonds 1/2 cup fresh coriander leaves
- Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.
- Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic. Add quince paste and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until the lamb is tender.
- Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.
- Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.
- Sprinkle with the almonds and fresh coriander and serve with a parsley couscous or oven baked vegetables.