Ingredients
ServingsOriginal: Serves 5
- Lamb, meat and offal1 kg
- Lamb tail fat200 g
- Onions4
- Potatoes600 g
- Garlic4 cloves
- Cumin1 tbsp
- Coriander40 g
- Flatbread, to serve4
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dice the tail fat and render it in a cauldron to golden crackling.
Lift out the crackling with a slotted spoon and set it aside; it goes back at the very end.
Cut the meat into walnut-sized pieces and fry it in batches to a dark crust.
Return all the meat to the pot, salt it, add the cumin and cover it for fifteen minutes.
Add the onion in thick half-moons and fry until it turns translucent.
Add the potatoes in large pieces and cook twenty minutes more, covered.
Return the crackling, add the garlic and coriander and serve it straight from the pot with bread.
