Lamb with vegetables

Name: Lamb with vegetables
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g trimmed boneless lamb shoulder in 2 cm cubes; 450 g peeled potatoes in 2 cm cubes; 300 g peeled carrots in thick rounds; 150 g peeled chopped onion; 300 g tomato pulp; 20 g tomato paste; 15 ml sunflower oil; 600 ml drinking water, plus more if needed; 2 chopped garlic cloves; Half tsp ground cumin; Half tsp ground coriander; Up to 2 g salt and pinch black pepper

🥘 Lamb shoulder simmered in tomato with potatoes and carrots, four family portions.

Ingredients

600 g trimmed boneless lamb shoulder in 2 cm cubes
450 g peeled potatoes in 2 cm cubes
300 g peeled carrots in thick rounds
150 g peeled chopped onion
300 g tomato pulp
20 g tomato paste
15 ml sunflower oil
600 ml drinking water, plus more if needed
2 chopped garlic cloves
Half tsp ground cumin
Half tsp ground coriander
Up to 2 g salt and pinch black pepper

Preparation

Prepare vegetables. Keep potatoes briefly in cold water then drain before use. Cut trimmed lamb in even 2 cm cubes.

Brown lamb in measured oil five minutes, add onion five minutes, stirring.

Add garlic, cumin, coriander and paste one minute. Add pulp, 600 ml water and pepper, bring to simmer.

Partly cover and simmer thirty-five minutes. Test lamb with a fork; if still tough, extend cooking before vegetables until almost tender. Add hot water if needed.

Add drained potatoes and carrots, simmer twenty-five minutes gently stirring until vegetables tender and lamb yielding. Extend without drying if needed.

Uncover and reduce about four minutes only if too fluid. Adjust salt and divide meat, vegetables and sauce equally four ways. Lamb cut may lengthen time.