Ingredients:
1kg Lamb shoulder (cut into 5cm cubes)
3 tbsp Olive oil
2 large Yellow onions, quartered
4 garlic cloves, peeled and left whole
3 large Carrots, peeled and cut into large chunks
4 large Potatoes, peeled and cut into large chunks
4 large Tomatoes, cut into wedges
2 Green bell peppers, cut into large pieces
1.5 tsp Salt (or to taste)
1 tsp freshly-ground Black pepper, or to taste
1 tsp Paprika
1l beef stock or Water
4 tbsp Fresh flat-leaf parsley, chopped, for garnish
Method:
Pat the lamb cubes dry with paper towels. Season generously with salt and freshly-ground black pepper.
Heat the olive oil in a large, heavy-based pan or cast iron casserole (Dutch oven) over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pan. Remove the browned lamb with tongs and set aside.
Add the quartered onions to the pan and fry until softened and lightly browned (about 5–7 minutes). Add the whole garlic cloves and cook for another minute, until fragrant.
Return the browned lamb to the pan then add the carrots, potatoes, tomatoes, and green bell peppers. Sprinkle over the paprika then stir to combine.
Pour in the beef stock (or water). Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for at least 2 hours, or until the lamb is very tender.
Check the stew periodically and add more liquid if it seems too dry. Adjust the seasoning with salt and freshly-ground black pepper as needed.
Once the lamb is tender and the vegetables are cooked through, take the stew off the heat. Set aside and allow the stew to rest for about 10–15 minutes before serving.
Serve hot, garnished with fresh chopped parsley.
Jahnija is traditionally served accompanied by crusty bread.
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