Serves: 4-6
Prep Time: 1 hr
Cook Time: 1.5 hrs
Ingredients
175g Zest Vindaloo Blend
1kg lamb shoulder
2 tbs oil
1 onion diced
1 cup stock or water
200g sweet potato
Method
Cut lamb into medium sized chunks and marinade with Zest Vindaloo Blend for at least 1 hour in the fridge (if possible).
In a heavy based pot, cook onions until soft, add lamb and cook for 3 mins on high. Add water and stir well. Bring up to the boil, then simmer, gently, uncovered for 1 hour or until tender.
Add sweet potato a half an hour into cooking. Add more liquid if necessary.
Served with cubed, sauté potatoes. Topped with a drizzle of natural yoghurt and nigella seeds.
