Vaynilla lamb stew with kaffir lime

Vaynilla lamb stew with kaffir lime
Serves : 
4
Ingredients : 

800g de-boned lamb shoulder

4 tbsp tomato puree

2 cloves of garlic, chopped

1 red onion, sliced

Grated zest of 1 small lime

3 tbsp peanut oil

A pinch of vanilla powder or a vanilla pod

1 tsp curry powder

Vanilla flavoured white wine vinegar (optional)

A few pinches of salt

1 cup beef or chicken stock

Method : 

Cut the lamb into large cubes and rub with salt.

Brown the lamb in the oil in a large stewing pot. Sprinkle with curry powder.

Add the onions and garlic and leave to brown for five minutes.

Add a couple of tablespoons of vanilla flavoured white wine vinegar to deglaze.

Add the tomatoes purée, the vanilla powder or seeds from the pod and the lime zest.

Add the stock and leave to simmer on a low heat for one hour.

Serve with white rice or steamed potatoes, sprinkled with fresh coriander and finely chopped shallots.