250g good diced lamb steak, 1 red onion chopped, 1 inch piece fresh ginger chopped, 1 clove garlic chopped, 1 sweet potato peeled and cubed, carton chopped tomatoes, 500ml chicken stock, dash of Fino Dark Balsamic or Fino Arrope, fresh chilli (as much as you like), 1 heaped tsp cumin seeds, shake of cayenne pepper, 2 tbsps pomegranate seeds, fresh coriander for garnish, tbsp plain yogurt
Fry the onion, garlic and ginger with a drizzle of olive oil over a gentle heat for 5 mins – then add the diced lamb and cook until browned. Add the chilli, cumin and cayenne to the browned meat and continue to cook for a couple of minutes before adding in the sweet potato, chopped tomatoes, chicken stock and dark balsamic (or arrope). Turn up the heat and bring to the boil. Season with salt and pepper. Cover with a lid and leave to gently simmer for 30 mins, or alternatively transfer to the oven at 180C for the same time – check mid way through, and top up with a little more stock if necessary. Serve with couscous or rice, and garnish with yogurt, fresh coriander and pomegranate seeds.