- 1 kg Lamb Leg (Chump Chop) – 1.5 inch cross cut or Lamb Shoulder – 1.5 inch cubed
- 1 tbsp. vegetable oil
- 1 white onion – chopped
- 2 carrots – 1/2 inch cut into rounds
- 2 stalks celery – chopped
- 1 teaspoon rock salt
- 1 teaspoon ground black pepper
- 3 cloves garlic – minced
- 1/4 cup tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon (smoked) paprika
- 6 cup beef broth
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 Tablespoon dried rosemary
- 2 bay leaves
- 1/2 kg baby potatoes – cut in half
- 1/4 cup freshly chopped parsley- (optional garnish)
