Ceredigion-inspired Spiced Lamb Stew

Ingredients

This Ceredigion-inspired version of the Dutch Afrikaanse stoofschotel incorporates local ingredients and spices to create a unique flavor profile. The original Dutch dish typically includes ingredients like beef, onions, and spices such as cloves and nutmeg. In this adaptation, we use lamb as the protein of choice, which adds a distinct flavor and tenderness. Additionally, we incorporate traditional Ceredigion vegetables like leeks and potatoes, which lend a subtle sweetness and heartiness to the stew. The spices are also adjusted to reflect the flavor preferences of Ceredigion cuisine, with a focus on warm and aromatic spices like cumin, coriander, and paprika. We alse have the original recipe for Afrikaanse stoofschotel, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 leek, sliced 1 leek, sliced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 400g (14 oz) canned chopped tomatoes 400g (14 oz) canned chopped tomatoes
• 500ml (2 cups) lamb or vegetable broth 500ml (2 cups) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the sliced carrots, diced potatoes, and sliced leek to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the browned lamb to the pot and add the ground cumin, ground coriander, paprika, and bay leaf. Stir well to coat the ingredients with the spices.
5. 5.
   Pour in the canned chopped tomatoes and lamb or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf from the stew before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Lamb — For the best results, choose tender cuts of lamb such as shoulder or leg. Trim any excess fat before cubing the meat to ensure a lean and flavorful stew.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb cubes in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Serve the stew with crusty bread or over a bed of fluffy mashed potatoes for a satisfying meal.

Serving advice

Serve the Ceredigion-inspired Spiced Lamb Stew hot in deep bowls. Garnish with fresh parsley for a pop of color and freshness. Accompany the stew with warm crusty bread or a side of fluffy mashed potatoes.

Presentation advice

To enhance the presentation, consider serving the stew in individual cast-iron pots or rustic ceramic bowls. Sprinkle some additional ground cumin or paprika on top for an extra touch of color and aroma.