Lamb Stew

Method

Heat olive oil in a large heavy-bottomed pot and brown the lamb in batches, setting aside once golden. In the same pot, soften the onions and garlic until fragrant, then stir in tomato paste and cook for two minutes. Add the paprika, cumin, and dried chilli, toasting briefly before returning the lamb to the pot. Pour in the stock and water, bring to a simmer, then cover and cook for one hour until the lamb is tender. Add the carrots and potatoes, season with salt and pepper, then continue simmering for a further 30-40 minutes until vegetables are completely tender. Taste and adjust seasoning as needed, then finish with fresh parsley.