Richly spiced lamb stew recipe

• 80 ml (2.8fl oz) olive oil
• 1 large red onion, sliced
• 4 garlic cloves, roughly chopped
• 1 tbsp ground cumin
• 1 tbsp sweet paprika
• 1 tbsp chilli powder
• 600 g (21.2oz) deboned lamb leg, cut into roughly 2cm cubes
• 250 ml (8.8fl oz) Belgian double ale
• 1 red bird's eye chilli, sliced (add more to taste)
• 45 g (1.6oz) sultanas
• 6 semi-dried dates (such as Medjool)
• 1 cinnamon stick
• 15 g (0.5oz) chopped coriander
• 7 g (0.2oz) chopped flat-leaf parsley
• 3 plum tomatoes, each cut into 6 wedges
• 45 g (1.6oz) sliced kale

1. Heat the olive oil in a large deep-sided frying pan or flameproof casserole dish that has a lid over mediumhigh heat, then add the onion and garlic, and fry, stirring often, for 810 minutes.
2. Add the cumin, paprika and chilli powder, stirring to combine, and continue to fry for a couple of minutes.
3. Increase the heat to high, add the lamb and stir well to coat with the spice mix, then brown for about 10 minutes.
4. Stir in the beer and 150ml of water, then stir in the sliced chillies, sultanas, dates and cinnamon.
5. Season, then add the fresh herbs.
6. Turn down to a simmer, cover with the lid and cook for about 1 1/2 hours or until the meat is quite tender.
7. Check the meat after an hour or so.
8. Add the tomato wedges and kale to the stew, stirring to combine, and simmer for a further 10 minutes.
9. You may need to add a little extra water as the stew can become a little dry.
10. It is meant to be a thick-dry style stew though, not a wet stew with lots of liquid.
11. Serve on mashed potato or with boiled potatoes on the side or some couscous.

olive oil, red onion, garlic, ground cumin, sweet paprika, chilli powder, double ale, red bird, sultanas, dates, cinnamon, coriander, tomatoes, kale

Taken from www.lovefood.com/guide/recipes/47674/richly-spiced-lamb-stew-recipe (may not work)