Gargaa (sauce tomate à l'agneau)

Instructions

1. Cut the lamb into 4 cm pieces and brown them in batches in the hot oil, about 5 minutes.
2. Add the sliced onions and chopped garlic and let them soften over low heat for 8 minutes.
3. Stir in the tomato paste and spices and cook for 2 minutes, stirring.
4. Add the grated or blended tomatoes, season with salt and pepper, then cover and simmer for 10 minutes.
5. Pour in the hot water, cover and cook over low heat for 1 hour.
6. Add the peeled potatoes cut into wedges and continue cooking for 20 minutes, until the meat falls off easily.
7. Adjust the seasoning and serve piping hot.