• 1 kg lamb stewing meat
• 45 ml olive oil
• 2 onions, chopped
• 4 cloves garlic, sliced
• 3 whole cloves
• 15 ml ground coriander
• 2 bay leaves
• 5 ml salt
• 5 ml ground black pepper
• 500 ml beef or lamb stock
• 3 large potatoes, peeled and quartered
• 500 g green beans, trimmed and halved
• ½ lemon juice, optional
• 5 – 10 ml Worchester sauce

Heat half the oil in a pan. Brown meat in batches. Set aside.
Heat remaining oil and sauté onion until soft.
Add garlic and fry for another minute.
Return meat to pot, add cloves, coriander, bay leaves, salt and pepper and stir well.
Add 500 ml stock, cover, and simmer gently for about 1 hour.
Add potatoes and beans and stir well.
Simmer on low for another 1 to 2 hours or until the lamb is very tender and the potatoes are starting to break down.
Peek from time to time to see if any more stock is needed.
If your heat is low enough it should be fine.
There should be plenty of rich gravy, but take care not to add too much stock.
Turn off the heat and let sit for 15 minutes covered.
Just before serving add the juice of half a lemon and stir to combine.
Serve with fluffy white rice.

Recipe posted by and photo:  Iandra Christien Maré