🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 3 tbsp Ground cumin
- 1 tbsp Ground caraway seeds
- 1 tsp Turmeric
- 0.5 tsp Cayenne pepper(or to taste)
- 3 tbsp Olive oil
- 4 cups Water or lamb broth
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 0.5 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
- 2
Add chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato paste, cumin, caraway seeds, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until spices are fragrant.
- 5
Return the browned lamb to the pot. Pour in the water or lamb broth, ensuring the lamb is mostly submerged. Season with salt and black pepper.
- 6
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, or until the lamb is very tender. Stir occasionally and add more liquid if needed.
- 7
Taste and adjust seasoning as needed. The stew should be thick and rich.
- 8
Serve hot, garnished with fresh chopped cilantro. Traditionally served with crusty bread for dipping.
💡 Pro Tips
- ✓For a deeper flavor, you can marinate the lamb in some of the spices overnight.
- ✓Adjust the amount of cayenne pepper to your preferred level of heat.
- ✓If the stew is too thin, you can simmer it uncovered for the last 15-20 minutes to reduce the liquid.
🔄 Variations
- Add chickpeas for extra texture and protein.
- A pinch of cinnamon can add another layer of warmth.
- Serve over couscous instead of with bread.