This recipe was another one of my spontaneous kitchen improvisations that turned out to be very nice indeed 🙂 I used alot of ingredients this time, if you dont have all of them – dont worry! Its quite a rough recipe that leaves space for experiments and improvement.For about 2-3 portions: 400g lean diced lamb 2 large onions 1 carrot (I would have used 2-3 but I only had one left) 300ml beef gravy or stock 1 can chickpeas in water, drained 4 leaves of fresh mint 1 small carton chopped tomatoes 2-3 tablespoons vinegar (balsamic, wine, apple) 1 teaspoon dried chilli flakes 2 teaspoons tomato puree 1 tablespoon teriyaki sauce 2 teaspoons hot piri piri sauce freshly ground black pepper, salt 6 medium potatoes
Peel the potatoes and cook in salted water until tender (I cut them in quarters so they take less time to cook).
Heat some olive oil in a pan and cook the diced lamb from all sides until brown. Season with pepper and salt, take out and place in a large pot.
Heat some more oil and soften onions and carrots. In the meantime chop up the mint leaves and add to the meat. Deglaze the onions with some of the stock and the vinegar. Add to the pot.
Add the rest of the gravy/stock, chilli flakes, chickpeas, and all the sauces to the pot and bring to a boil. Leave to simmer for about 30 minutes until the meat is cooked and the sauce has a thicker consistency.
Leave to cool for a few minutes and serve with the potatoes.
Printable PDF version: Spicy Lamb Casserole