Yemeni Lamb Moukhbaza

Name: Yemeni Lamb Moukhbaza
Prep time: PT25 minutes
Cook time: PT2 hours
Total time: PT2 hours 25 minutes
Yield: 4
Cuisine: Yemen
Ingredients: 1 kg Lamb (cubed, with bone for more flavor); 2 large Onions (chopped); 400 g Tomatoes (crushed or pureed); 5 cloves Garlic (minced); 1.5 inch Ginger (grated); 4 tbsp Ghee or vegetable oil; 1.5 tsp Coriander powder; 1 tsp Cumin powder; 0.5 tsp Turmeric powder; 0.5 tsp Fenugreek seeds; 4 pods Cardamom pods; 1 small Cinnamon stick; 3 whole Cloves; 1 leaf Bay leaf; to taste Salt; to taste Black pepper; 2 cups Water or lamb broth; 0.25 cup Fresh cilantro (chopped, for garnish)

A rich and aromatic lamb stew, slow-cooked in a savory tomato and spice broth, offering a deeply satisfying flavor profile characteristic of Yemeni cuisine.

準備時間25 minutes

調理時間2 hours

合計時間2 hours 25 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a large, heavy-bottomed pot or Dutch oven, heat the ghee or oil over medium-high heat. Add the lamb pieces and sear them on all sides until browned. Remove the lamb and set aside.
2
In the same pot, add the chopped onions and sauté until they are golden brown, about 8-10 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3
Stir in the coriander powder, cumin powder, turmeric powder, fenugreek seeds, salt, and black pepper. Cook for 1-2 minutes until the spices are aromatic.
4
Add the crushed tomatoes, cardamom pods, cinnamon stick, cloves, and bay leaf to the pot. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
5
Return the browned lamb to the pot. Pour in the water or lamb broth, ensuring the lamb is mostly submerged. Bring the stew to a boil.
6
Reduce the heat to low, cover the pot tightly, and simmer for at least 1.5 to 2 hours, or until the lamb is very tender and falling off the bone. Stir occasionally to prevent sticking.
7
Once the lamb is tender, remove the lid and let the stew simmer uncovered for the last 15-20 minutes to thicken the sauce to your desired consistency. Remove whole spices before serving.
8
Adjust seasoning if needed. Garnish generously with fresh chopped cilantro and serve hot, typically with rice or Yemeni flatbread like Lahoh.

調理履歴を記録する

💡 プロのコツ

✓Using lamb with bones will add more depth of flavor to the stew.
✓For a deeper flavor, you can marinate the lamb in some of the spices for 30 minutes before searing.
✓If the stew becomes too thick, add a little more hot water or broth.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add diced carrots or potatoes during the last hour of cooking for a heartier stew.
A pinch of saffron can be added for a more luxurious aroma and color.