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Craving something hearty and aromatic? My lamb haneeth stew recipe will transport your taste buds straight to Yemen. This mouthwatering dish combines tender chunks of lamb with a rich blend of spices, creating a comforting meal perfect for chilly evenings. I've tweaked traditional methods to make this stew accessible for home cooks without sacrificing authentic flavors. Get ready to fill your kitchen with irresistible aromas and impress family and friends with this exotic yet easy-to-make dish.
Ingredients for Delicious Lamb Haneeth Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Onions: Provide a sweet and savory base for the stew, enhancing the overall flavor profile with their aromatic qualities.
- Garlic: Adds a pungent and robust flavor to the stew, complementing the lamb and other spices for a well-rounded taste.
- Cumin: Earthy and warm spice that infuses the stew with a distinct Middle Eastern flavor, enhancing the overall complexity.
- Coriander: Citrusy and slightly sweet spice that pairs well with lamb, adding a fragrant and aromatic element to the dish.
- Turmeric: Adds a vibrant color and a warm, slightly bitter flavor to the stew, enhancing the overall visual appeal and taste.
- Cinnamon: Sweet and woody spice that adds a subtle warmth and depth to the stew, balancing the savory flavors.
- Cardamom: Floral and citrusy spice that imparts a unique and exotic flavor to the stew, elevating the dish with its aromatic notes.
- Beef broth: Rich and savory base that enhances the meaty flavor of the lamb, creating a robust and flavorful stew.
- Diced tomatoes: Provide a tangy sweetness and a hint of acidity to the stew, adding brightness and freshness to the dish.
Essential Tools for Making This Lamb Stew Recipe
- Dutch oven: Essential for slow cooking the lamb to tender perfection.
- Chef's knife: Needed to chop the onions and garlic for flavoring the stew.
- Cutting board: Provides a stable surface for chopping ingredients safely and efficiently.
Lamb Haneeth Stew Recipe
A delicious and aromatic lamb stew with Middle Eastern spices.
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Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 lbs lamb shoulder cut into chunks
- 2 large onions chopped
- 4 cloves garlic minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 2 cups beef broth
- 1 can diced tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add lamb and brown on all sides.
- Remove lamb and set aside. In the same pot, add onions and garlic, sauté until softened.
- Add cumin, coriander, turmeric, cinnamon, and cardamom. Cook for 2 minutes.
- Return lamb to the pot. Add beef broth and diced tomatoes. Bring to a boil.
- Reduce heat, cover, and simmer for 2 hours or until lamb is tender. Season with salt and pepper.
Notes:
Serve with rice or flatbread for a complete meal.
Nutrition value:
Calories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 4mg
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Can You Make Lamb Haneeth Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed but do not cook it.
- Store the uncooked stew in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer it to a freezer-safe container or bag, leaving some room for expansion.
- Label with the date and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Lamb haneeth stew is traditionally cooked in a pit underground for hours, giving it a unique smoky flavor.
Common Questions About This Lamb Stew Recipe
FAQ:
Can I use a different cut of lamb for this stew?
Yes, you can use lamb leg or lamb shanks as alternatives to lamb shoulder for this stew.
Can I substitute fresh tomatoes for canned tomatoes?
Yes, you can substitute fresh tomatoes for canned tomatoes. Use about 2 cups of chopped fresh tomatoes in place of the canned tomatoes.
How can I make this stew spicier?
To make the stew spicier, you can add a pinch of cayenne pepper or red pepper flakes to the spice mix.
Can I make this stew in a slow cooker?
Yes, you can make this stew in a slow cooker. Brown the lamb and sauté the onions and garlic before transferring everything to the slow cooker to cook on low for 6-8 hours.
Can I freeze the leftovers?
Yes, you can freeze the leftovers. Allow the stew to cool completely before transferring it to airtight containers or freezer bags for storage.
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