Start by browning chunks of lamb in hot olive oil. Cook until it is nicely colored. Then, cut the meat onto the separate plate.
Into the pan put chopped onion. Season with salt and pepper. Add chopped garlic, ground ginger, coriander, whole cumin seeds, fennel seeds and paprika. Then add a cinnamon stick, a bay leaf and delicate strands of saffron. Fry to release all the aromatic flavors.
Next, add tomato puree, sweet potato and juicy brown lamb.
For sweet note add raisins.
Add some stock and leave to simmer for a couple of hours.
When you are ready to serve, add some fresh parsley. Cook this recipe with a photo!