Prep: 10 min
Cook: 1-2 h
- 500 g lamb meat, diced
- 2 potatoes
- 2 onions, cut into rounds
- 2 carrots, cut into rounds
- cumin freshly chopped
- ground pepper
- vegetable oil
Put the oil into a larger pot to heat. Cut the onions into rounds and placed them in the pot and cook for 5 minutes.
Then add the diced lamb meat, lower to medium heat, season with salt and pepper, and also some chopped cumin. Add the water or stock and the potatoes first and leave for at least half an hour on low heat now, before adding the carrots.
It usually takes between 1 and 2 hours to slowly cook, but depending on the meat you use you should check the mear every half hour to see how soft it gets.
Once the meat is nice and soft, place some on a plate with potatoes and carrots and decorate with some parley.
- Instead of water, you can use beef stock or any other flavourful stock.
- This meal can be cooked on the hob or simply put into the oven and covered with a lid for the same amount of time, 1-2 hours.