Cinnamon Minced Lamb Stew

Cinnamon Minced Lamb Stew

If you got little time to spare, make this easy one pot minced lamb stew. A dash of Ceylon Cinnamon takes out the gamey taste of lamb and adds a deep flavor. Adding the potatoes and carrots gives it texture and makes it go further especially if you have a family of four to feed. The tomato and Ceylon cinnamon creates a savory base note. The fresh garlic, ginger, cumin and coriander adds a hearty warmth. Serve over rice.

Prep Time: 15 MinutesCook Times : 50 minutesServes: 4

  • 16 oz (453g) minced lamb
  • 1/2 tsp Ceylon Cinnamon powder
  • 1 piece of ginger (3cm)
  • 2 garlic cloves (0.40oz)
  • 1 small onion
  • ½ tsp ground cumin
  • 1 tsp paprika or chili powder
  • 1 tsp ground coriander
  • ¼ tsp ground turmeric
  • Salt and pepper
  • 2 Tbsp tomato paste
  • 16 oz (453g) potato
  • 6 oz (170g) carrots
  • Cilantro or green onions for garnish
  1. Finely chop onion, ginger and garlic or use a blender
  2. Peel and roughly chop the potatoes and carrots into 1 inch pieces
  3. Heat the coconut oil in a large frying pan and add the onion and sauté for 5 minutes on medium heat. Then add the ginger and garlic. Stir for 1 minute.
  4. Add the lamb first and immediately add the Ceylon Cinnamon powder, cumin, coriander, turmeric, mix well and cook on low heat forabout 7 minutes.
  5. When the meat is cooked add the tomato paste. Stir for 1 minute. Season with salt and pepper.
  6. Add the diced potatoes and carrots and add enough water to cover everything.
  7. Bring to the boil, lower the heat to medium low heat, cover and cook for 30 minutes.
  8. Serve over white basmati rice.