Creole-style Lamb Ragout

Ingredients

• 800 g lamb meat (from shoulder or shank)
• 2 red chili peppers
• 2 Garlic cloves
• 2 onions
• 2 tbsp plant oil
• 0.5 tsp turmeric
• 0.5 tsp cumin
• 400 ml lamb stock
• Salt
• pepper (ground)
• 250 g waxy potatoes
• 1 cucumber
• 4 bell peppers (red and yellow)

Instructions

1. 1.

   Wash the lamb, pat dry and cut into cubes. Wash, deseed and finely chop the chili peppers. Peel garlic and onions; slice the garlic and dice the onions.

2. 2.

   Brown the meat in hot oil on all sides. Add garlic, onions and chili and cook briefly. Season with turmeric and cumin, deglaze with stock. Salt, pepper and simmer covered for about 1½ hours on low heat.

3. 3.

   Peel and cube the potatoes. Wash cucumber, slice it and add to the ragout after about 20 minutes of cooking.

4. 4.

   Wash bell peppers, halve, deseed and dice them. Add during the last 30 minutes of cooking and pour in more stock if needed. Season with salt and pepper and serve with rice if desired.