Ingredients
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1 lamb shoulder
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1 large oniondiced
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2 celery sticksdiced
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2 Carrotsdiced
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100 millilitres balsamic vinegar
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10 cloves Garliccut into thirds
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2 tablespoons cuminground
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2 tablespoons coriander seedsground
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2 tablespoons toasted fennel seedsground
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2 sticks cinnamon
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2 cloves
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2 small cans peeled tomatoes
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Chilli to taste
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Oil
Directions
- Debone the lamb shoulder and remove most of the fat.
- Cut into 2cm by 2cm pieces.
- Sear the meat in a hot fry pan and set aside.
- In a large saucepan, cook the onion, celery and carrot, then add the meat and stir.
- Add the vinegar and stir.
- Add the spices and garlic and stir.
- Season with salt, pepper and chilli and stir.
- Pass the tomatoes through a mouli, then add them to the pot and stir.
- Cook, partly covered with a lid, until the lamb is soft and tender.
- This usually takes between 2.5 to 3 hours.
- If the lamb begins to dry out, add a little bit of water as required.
- Serve hot, with cous cous or fregola.
If you’re into Mediterranean cuisine, check out our round-up of the most popular Mediterranean foods.
