Spiced lamb with potatoes, capsicum and tomatoes

Spiced lamb with potatoes, capsicum and tomatoes

The Potato Cookbook

I love to make this dish on a lazy Sunday afternoon. With everything in one baking dish it doesn’t take long to prepare, and then you just pop it in the oven. By dinnertime the house smells so heavenly that everyone will be hanging around the kitchen, waiting to eat. Serve with bread on the side.


Quantity Ingredient
4 medium-large waxy potatoes, about 750 grams
2 large red onions, halved and sliced into slim wedges
80ml olive oil
1 large garlic clove, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated lemon zest
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1kg lamb shoulder, boned
2 red capsicum, seeded and chopped into 2 cm pieces
5 small tomatoes, cored and quatered, about 350 grams
170ml chicken stock
1 tablespoon lemon juice
10 grams fresh flat leaf parsley, chopped, plus extra to serve


  1. Preheat the oven to 180°C. You need a large baking pan, about 35 x 25 x 5 cm.
  2. Peel the potatoes and slice into quarters lengthways, then chop each long quarter in half. If using new potatoes, halve them. Add the onions and potatoes to the baking pan with the oil, garlic, coriander, cumin, lemon zest, sea salt and pepper. Stir well. Lean in and smell the deliciously fragrant combination of spices.
  3. Trim the lamb of most of the outer layer of fat and chop into 3 cm cubes. Add to the baking pan and toss well to coat in the oil and spices. Add the capsicum and tomatoes to the baking pan, pour over the chicken stock and lemon juice and stir it all together.
  4. Cover the baking pan tightly with foil or with a lid and bake for 2 hours. Remove from the oven to stir halfway through the cooking time.
  5. Increase the oven temperature to 200°C. Remove the baking pan from the oven and take off the foil or lid. Stir through the parsley. Taste and add more sea salt if needed. Stirring occasionally, bake until the liquid has reduced and the potatoes and lamb are golden, about a further 45 minutes to 1 hour.
  6. Serve in wide, shallow bowls, sprinkled with parsley.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again