In a medium-sized cast iron pot, sauté the onion in vegetable oil on high heat, until the onions turn translucent. Add the lamb cubes and bay leaf, and sauté until the meat is browned. Season with salt, pepper, 7-spice powder and cinnamon powder.
Add the carrots, potatoes, peas, tomato paste, tomato puree and water, cover the pot and leave to simmer on low heat for 30–45 minutes. Serve with a side of Calrose rice with vermicelli noodles.
Notes
TIP: I prefer using cast iron pots, because the vegetables don’t lose their texture or shape even when cooked for a long period of time. Plus, I find that food just tastes better when cooked in cast iron pots.