Stew with lamb and plums

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This delicious stew with lamb and plums has an Arabic touch due to the sweet ingredients. We prefer to eat it with pearl couscous, but it is also irresistibly delicious with 'normal' couscous or with rice. The stew also contains some potatoes that you let cook with the meat and sauce. So extra tasty!

You can make this stew with different types of lamb. Our favorite is the lamb neck. This is a bit fatter and has more flavor because of the bone and marrow than, for example, a leg of lamb. And it is also the most economical piece of meat. So a win-win situation.

Lamb alternatives

Do you not like lamb or can you really not find it? Then you can also use beef steaks. This casserole also tastes great with that. And for a vegan variant you can replace the meat with tempeh or seitan. The stewing time will then be considerably shorter, namely 45 minutes in total.

This recipe is for 4 people. Double or halve is fine.

Ingredients:

1 tbsp olive oil
500 gr lamb (eg neck)
1 onion, sliced
1 red pepper, diced
600 g potatoes, peeled and quartered
2 winter carrots, cut into pieces
2 cloves garlic
1 tsp ground cumin
½ tsp coriander seeds
1 tl paprika
½ tsp ginger powder
1 stock cube, crumbled
75 gr plums, dried and seedless
fresh parsley, to sprinkle
salt and pepper to taste

stew with lamb and plums recipe soul food

Preparation of stew with lamb

Heat the olive oil in a large (stew) pan and fry the pieces of lamb in it until they turn brown. Then remove the meat from the pan and place the onion slices and the bell pepper pieces in it. These may cover the bottom of the pan. Now turn the heat to medium high.

Now make a second layer in the pan of the potato and carrot pieces. Place the meat back on top.

Crush the garlic cloves and mix with the cumin, coriander, paprika, ginger powder and the crumbled stock cube. Add a few tablespoons of water to make a paste. Pour this over the meat in the pan. Now also divide the plums over the pan and add enough water to just cover the meat.

Now lower the heat and put the lid on the pan. This way the stew can be cooked very gently in about 2 hours. In order not to break the potato and carrot pieces, do not stir the stew in the meantime! The only thing you have to watch out for is that the stew does not boil dry. So add some water if this is the case.

Serve the stew with (pearl) couscous or rice and a slice of lime. We added some grilled olives for extra flavour… Bon appetit!