Afghan lamb

This dish is really amazingly simple but is packed with flavour. It is a quick week night dinner for the family, and left overs are great heated or cold the next day. I am in awe of how simple good food can be. This Afghan lamb is a song to that!


1 Kg diced lamb

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground turmeric

1 tsp paprika

1 tsp salt

1 lemon



Leave the lamb in the bag from the butcher. Cut the lemon in half and squeeze over the lamb chunks and then add the spices and salt. Shake the bag, and then leave for half an hour or so. Pour a little olive oil in a pan and heat. Once warm and slippery, spoon the lamb into your pan and fry. Move around a bit whilst you cook the lamb, and it will be done in about 20 minutes. I like to put the lemon halves cut side down in the pan to caramelise. Serve with vegetables you love, cous cous or as I did, with my polenta and vegetable pie!

Afghan lamb

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