🧂 Ingredients
- 500 g Ground lamb or beef
- 2 medium Onions(finely chopped)
- 3 cloves Garlic(minced)
- 400 g Tomatoes(canned crushed or diced)
- 2 tbsp Tomato paste
- 2 tbsp Vegetable oil
- 1 cup Water or broth
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(or to taste)
- 1/4 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground meat to the pot. Break it up with a spoon and cook until browned, draining off any excess fat.
💡 Tip: Ensure the meat is evenly browned. - 4
Stir in the tomato paste, cumin, coriander, turmeric, salt, and pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 5
Pour in the crushed or diced tomatoes and the water or broth. Bring the mixture to a simmer.
💡 Tip: Use good quality canned tomatoes for best flavor. - 6
Reduce the heat to low, cover the pot, and let it simmer for at least 25-30 minutes, or until the sauce has thickened and the flavors have melded.
💡 Tip: Stir occasionally to prevent sticking. - 7
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
💡 Tip: Fresh parsley adds a bright, fresh finish.
💡 Pro Tips
- ✓For a richer flavor, use lamb instead of beef.
- ✓Add a pinch of chili flakes for a touch of heat.
- ✓This stew can be made ahead of time; the flavors deepen overnight.
- ✓Serve with Iraqi flatbread (khubz) or fluffy basmati rice.
🔄 Variations
- Add diced potatoes or carrots to the stew.
- Stir in a tablespoon of lemon juice at the end for brightness.
- Incorporate a bay leaf during simmering for added aroma.