Yakhnet Batata (Lebanese Potato and Lamb Stew)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 800 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 2 tbsp Tomato purée
• 400 g Canned tomatoes
• 500 ml Water
• 800 g Yukon Gold potato

1. Heat the olive oil in a Dutch oven over medium heat. Finely chop the onion and slice the garlic.
2. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic for 1 minute until fragrant.
3. Cut the lamb into bite-sized pieces and add to the pot. Season with the remaining salt and the black pepper, then cook for 6 to 8 minutes, turning, until browned on most sides.
4. Stir in the ground cumin and ground cinnamon for 30 seconds. Add the tomato purée and cook for 1 minute to deepen the flavour.
5. Tip in the canned tomatoes and add the water, scraping up any browned bits from the base of the pot. Bring to a gentle simmer, then cover and cook on low for 45 minutes, stirring once or twice, until the lamb is starting to turn tender.
6. Peel the potatoes and cut into chunky pieces. Stir them into the stew, return to a gentle simmer, then cover and cook for 20 to 25 minutes until the potatoes are tender and the lamb is very soft.
7. Uncover and simmer for 5 minutes to thicken the sauce slightly, then taste and adjust seasoning with a little more salt and pepper if needed. Serve hot, ideally with rice to soak up the sauce.

Made this recipe? Rate it — a comment is optional.