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Moroccan Lamb Stew With Roast Sumac Potatoes
Ingredients
- 1/2 cup (125ml) olive oil
- 800g lamb shoulder, cut into 3cm pieces
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 1/2 cups (375ml) Massel chicken style liquid stock (see notes)
- 1 cinnamon quill
- 3 teaspoons honey
- 800g desiree potatoes, peeled, halved
- 2 teaspoons sumac
- 400g can chopped tomatoes
- Coriander leaves, to serve
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