Ceredigion-style Lamb Stew with Potato Straws

Ingredients

In this adaptation, we have incorporated the flavors and ingredients of Ceredigion cuisine into the traditional Indian dish of Sali boti. We have replaced some of the original Indian spices with Welsh-inspired flavors, such as leeks and carrots. Additionally, we have added crispy potato straws to give the dish a unique texture and enhance its visual appeal. We alse have the original recipe for Sali boti, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 leeks, sliced 2 leeks, sliced
• 2 carrots, diced 2 carrots, diced
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon powder 1/4 teaspoon cinnamon powder
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 500ml (2 cups) lamb or vegetable broth 500ml (2 cups) lamb or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the potato straws: For the potato straws:
• 2 large potatoes, peeled and cut into thin matchsticks 2 large potatoes, peeled and cut into thin matchsticks
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the sliced leeks, diced carrots, chopped tomatoes, and tomato paste. Cook for 5 minutes, until the vegetables start to soften.
5. 5.
   In a small bowl, mix together the ground cumin, ground coriander, turmeric powder, paprika, cinnamon powder, and cayenne pepper (if using). Add this spice mixture to the pot and stir well to coat the lamb and vegetables.
6. 6.
   Pour in the lamb or vegetable broth and season with salt to taste. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, until the lamb is tender and the flavors have melded together.
7. 7.
   While the stew is simmering, prepare the potato straws. Heat vegetable oil in a deep pan or fryer. Fry the potato matchsticks in batches until golden and crispy. Remove from the oil and drain on paper towels. Sprinkle with salt while still hot.
8. 8.
   Serve the lamb stew hot, garnished with fresh cilantro and a generous serving of crispy potato straws.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into bite-sized pieces.
• Leeks — Make sure to wash the leeks thoroughly to remove any dirt or sand trapped between the layers. Slice them thinly for even cooking.
• Potato straws — To achieve crispy potato straws, ensure that the matchstick cuts are thin and uniform. Fry them in small batches to prevent overcrowding and ensure even browning.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add chopped green chilies.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the stew during the last 10 minutes of cooking.
• This stew tastes even better the next day, as the flavors continue to develop. Consider making it in advance and reheating it for a quick and delicious meal.
• Serve the stew with crusty bread or steamed rice to soak up the flavorful sauce.
• Leftover potato straws can be stored in an airtight container for a few days and enjoyed as a crunchy snack.

Serving advice

Serve the Ceredigion-style lamb stew with potato straws as a main course. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

To present the dish beautifully, ladle the lamb stew into individual bowls and top each serving with a generous handful of crispy potato straws. Garnish with fresh cilantro leaves for a pop of color.