Spicy Mexican lamb stew
PREP + COOK TIME 45 MINUTES SERVES 4
700g trimmed lamb rump steaks, cut into 3cm pieces
3 teaspoons Mexican chilli powder
1 teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 teaspoon dried oregano leaves
1 tablespoon finely grated ginger
3 cloves garlic, sliced thinly
1 tablespoon extra virgin olive oil
1 medium onion (150g), chopped coarsely
2 sprigs thyme