Even though many Middle Eastern, Mediterranean and Indian dishes use the same spices they taste quite different. Middle Eastern dishes such as this stew play on the warmth of spices such as coriander, cumin and paprika and add just a hint of chilli for heat, whereas many Indian dishes go for heat.
Middle Eastern Spiced Lamb & Spinach Stew
Serve with smashed potatoes, couscous or rice and top with fresh
Chard, silverbeet or kale can be used instead of spinach, if you prefer.
1 onion, sliced
1 clove garlic, finely chopped
500g diced lamb
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
¼ tsp cayenne pepper or chilli powder, or to taste
sea salt and black pepper
440g can diced tomatoes
1 bunch spinach, leaves chopped
1 Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and cook, stirring, for 30 seconds.
2 Combine cumin, coriander, paprika and cayenne pepper with a grind each of salt and black pepper. Add lamb and toss to coat. Add to pan and cook, tossing occasionally, for 5 minutes to brown.
3 Add tomatoes, rinse can out with water and add to pan.
Cover, bring to simmering and simmer for 45-60 minutes or until lamb is tender. Remove lid and simmer for 10-15 minutes longer to evaporate excess liquid.
So tell me, do you prefer the warmly spiced food of the Middle East or the hotly spiced of India, or does it depend on your mood?
Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, garlic, spinach: Krismaw Gardens – Hastings; Smoked paprika, chilli powder – Spitfire:
Orcona Chillis ‘n’ Peppers – Hastings; Store Cupboard Ingredients: canned tomatoes, cumin, coriander, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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