200g4 large potatoes, peeled or more small potatoes, 200g
Instructions
Heat the oil in a deep saucepan and sear the lamb ribs over high heat until golden brown. Season with salt, pepper, juice, and zest of lemon. Spoon the meat out of the saucepan and set it aside.
Sauté the leeks and garlic in the same saucepan for a few minutes.
Stir in the curry powder and fry until fragrant.
Spoon the meat back, followed by the parsley, stock, and sherry. Bring the stew to a boil and season to taste. Slice the potatoes and arrange them in the stew.
Simmer for about 40 minutes or until cooked through and tender. The longer and slower you cook them, the more tender they become.