- 1kg x Lamb Shoulder
- 1 x Onion Sliced
- 2 x Red Capos Sliced & Deseeded
- ½ tsp Ground Turmeic
- ½ tsp Ground Ginger
- 1 ½ tsp Ground Cumin
- 1 ½ tsp Sweet Paprika
- 1 tbsp. Tomato Paste
- 1 tbsp. Harissa
- ½ x Cup Raisins
- 1 x 400gm Can Chopped Tomatoes
- 500ml x Chicken Stock
- 1 x Lemon
Heat oil in a saucepan over medium heat. Sauté lamb neck for 5 minutes or until browned.
Remove from pan and set aside, then add onion and capsicums to pan.
Cook, stirring, for 4 minutes or until softened. Add ground turmeric, ginger, cumin and sweet paprika and cook, stirring, for 1 minute, Return lamb to the pan and add raisins, Chicken Stock, Harissa, Tomato Paste and chopped tomatoes.
Bring to a simmer then cover and cook for 2 hours or until lamb is tender.
Season to taste and serve with Couscous coriander and fresh lemon.