Mediterranean Lamb Stew

Ingrédients

500 g stewing lamb (neck, shoulder, breast)

half a large onion

a large tomato

a carrot

half a head of garlic

herbs: bay, thyme, oregano

salt and pepper

olive oil

spices: pimentón pepper powder (or sweet paprika), nutmeg

half a glass white wine

3 cups meat stock / water

2tbsp toasted almonds

3 Yukon gold potatoes

Instructions

Cut the meat into bite sized cubes and season. Sear in a Dutch oven until brown. Reduce heat and add onion and carrot and soften. Once soft, add the garlic.

Once golden, add the grated tomato and then add the spices. Season to taste. Reduce for 5-10 minutes. Then return the meat.

Add the white wine and reduce by half. Then add the stock to cover. Add the herbs and then simmer for one hour.

Fry the potatoes separately in oil.

Add crushed toasted almonds prior to serving.