Made with AI
Middle Eastern Lamb & Tomato Stew
Ingredients
- lamb shoulder800 g
- olive oil2 tbsp
- onions2 medium
- garlic cloves4 cloves
- ground cumin2 tsp
- ground coriander1 tsp
- ground cinnamon1 tsp
- paprika1 tsp
- ground allspice1 tsp
- canned chopped tomatoes800 g
- tomato paste2 tbsp
- lamb or beef stock500 ml
- carrot1 large
- red bell pepper1 large
- salt1 tsp
- black pepper0,5 tsp
- fresh coriander1 bunch
Instructions
- 1
Cut the lamb shoulder into bite-sized cubes and season with salt and black pepper.
- 2
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb in batches and brown on all sides. Remove the browned lamb and set aside.
- 3
In the same pot, add the chopped onions and sauté for 5 minutes until softened.
- 4
Add the minced garlic and cook for 1 minute until fragrant.
- 5
Stir in the ground cumin, ground coriander, ground cinnamon, paprika, and ground allspice. Cook for 1 minute to toast the spices.
- 6
Add the chopped carrot and diced red bell pepper. Sauté for 2-3 minutes.
- 7
Return the browned lamb to the pot. Add the canned chopped tomatoes, tomato paste, and lamb or beef stock. Stir well to combine.
- 8
Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for
- 9
5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
- 10
Taste and adjust seasoning with more salt and pepper if needed.
- 11
Chop the fresh coriander and stir most of it into the stew just before serving, reserving some for garnish.
- 12
Serve the stew hot, garnished with the remaining fresh coriander. Enjoy with rice, couscous, or crusty bread.
