Lamb stew with black pepper coconut and clove
Ingredients
- 1kg/2lb 4oz boneless lamb shoulder or mutton haunch, well cleaned of all skin, sinew, fat, gristle and cut into 1cm/½in cubes
- 4 x 2.5cm/1in pieces cinnamon stick, discard tiny pieces that break off
- 10 cloves
- 1 tsp black peppercorns, or more to taste
- 2 tbsp rapeseed oil or vegetable oil
- 2 red onions, cut into quarters and sliced
- 1½ tbsp plain flour
- 1 x 400ml/14fl oz tin coconut milk
- Salt
- 3 large potatoes, peeled, cut into large cubes and boiled until soft
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