Taro and lamb stew recipe

Ingredients

 1 kg lamb chump chops 
 600 g taro (see Note)
 1 tbsp olive oil
 1 large onion, chopped
 1 bunch coriander, stems and leaves chopped
 3 silverbeet leaves, thinly sliced
 steamed rice and lemon wedges, to serve

Taliya (fried garlic and coriander)
1 tbsp olive oil
4 garlic cloves, crushed
½ tsp ground coriander

Instructions

Trim lamb of excess fat and cut into 4 cm cubes. Thickly peel taro, cut into 3 cm cubes, and place in a bowl of acidulated water to prevent browning.

Heat olive oil in a large saucepan over high heat. Add onion and lamb, and cook, stirring, for 4 minutes or until lamb starts to change colour; do not brown. Add 1.5 litres water and bring to the boil, skimming any impurities from the surface. Reduce heat to low and cook for 20 minutes. Add drained taro and cook for a further 25 minutes or until lamb and taro are tender.

Meanwhile, to make taliya, heat oil in a frying pan over medium heat. Add garlic and ground coriander, and cook, stirring, for 3 minutes or until garlic is golden. Set aside.

Add coriander, silverbeet and taliya to the stew and cook over low heat, stirring occasionally, for a further 10 minutes or until silverbeet has wilted. Serve with steamed rice and lemon wedges.

Note

A 400 g packet of frozen taro, available from Middle Eastern food shops, can be substituted. Add in step 3.