Lamb with Spices
Curry, nutmeg, cinnamon, paprika, thyme and coriander. A combination of spices that give the lamb a distinctive flavour that will not leave anyone indifferent.
Ingredients
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400 g lamb shoulder, cleaned and cut into pieces
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1 teaspoon nutmeg powder
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1 teaspoon cinnamon powder
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1 teaspoon paprika
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1 bay leaf
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100 g chopped onion
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100 g sliced leek
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500 g ripe tomatoes
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80 g reinette apple
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2 tablespoonful of coriander
Preparation Method
- Thoroughly clean the lamb shoulder from skins and fat.
- Mix together the curry, nutmeg, cinnamon powder, paprika, bay leaf cut into small pieces and vinegar. Season the meat with this mixture.
- Fry the pieces of lamb in the very hot olive oil until the meat is browned.
- Reduce the heat and add the chopped onion and the leek slices. Cover and cook over a low heat for 40 minutes.
- Wash the tomato, remove the seeds, and chop it.
- Add the tomato and the reignited apple, previously peeled and grated, to the lamb and season with a teaspoon of salt. Cover and cook over a very low heat until the meat is tender.
- Remove from the heat and sprinkle with the chopped coriander.
