serves
4
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Refugee: Yemen
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 large washed potato, peeled cut into 2 - 3 cm dice
- 2 tbsp sunflower oil
- 500 g boneless lamb shoulder, cut into 2 - 3 cm dice
- 1 bay leaf
- 2 tsp white vinegar
- 1 onion, finely chopped
- 3 garlic cloves, finely grated
- 2 tsp ground cumin
- 2 tsp salt
- 2 tsp ground black pepper
- 1 long red chilli, finely chopped
- 1 spring onion, thinly sliced
- ¼ red capsicum, finely chopped
- ¼ green capsicum, finely chopped
- 1 bunch coriander, leaves picked and chopped
- 5 round mint leaves, chopped
- 5 parsley leaves, chopped
- lime wedges, to serve
Instructions
- Bring a saucepan of lightly salted water to the boil. Add the potato and cook until tender. Drain.
- Meanwhile, heat the oil in a heavy – based saucepan over high heat. Add the lamb, bay leaf and vinegar and stir to combine. Cook, stirring regularly for about 10 minutes or until the lamb is brown all over.
- Push the meat to the side of the pan. Add the onion and a little more oil if necessary and cook until golden. Add the garlic and stir for a few minutes or until fragrant.
- Add the cooked potato, cumin, salt and pepper and stir to combine. Add the chilli, spring onion, capsicum and herbs and stir gently. Serve with lime wedges.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Refugee: Yemen
