Sabrina Ghayour served up a tasty spiced lamb and potato stew on Sunday Brunch.

The ingredients are: 3 tablespoons vegetable oil, 
2 onions, halved and thinly sliced into half moons, 
1 tablespoon cumin seeds, 
1 tablespoon ground cumin, 
2 black cardamom pods, 
1 tablespoon ground cinnamon, 1 teaspoon ground turmeric, 
½ teaspoon chilli flakes, 
2 star anise, 
2 tablespoons caster sugar,
2 tablespoons rose harissa, 
800g boneless lamb shoulder, cut into 
2.5cm cubes, 
6 fat garlic cloves, peeled and kept whole, 
500g baby new potatoes, 400ml can coconut milk, 
2 handfuls of salted peanuts, 
Maldon sea salt flakes, freshly ground black pepper and
plain boiled jasmin rice to serve. 


See recipes by Sabrina in her book titled: Flavour: The new recipe collection from the SUNDAY TIMES bestseller available from Amazon now.