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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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