Arabic Lamb Stew Recipe
A hearty and flavorful lamb stew with rich Arabic spices.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Lamb shoulder, cut into chunks
- 2 tbsp Olive oil
- 1 Large onion, chopped
- 3 cloves Garlic, minced
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground cinnamon
- 1 tsp Ground turmeric
- 400 g Canned tomatoes
- 500 ml Beef or lamb stock
- 2 Carrots, sliced
- 2 Potatoes, cubed
- to taste Salt and pepper
- 2 tbsp Fresh parsley, chopped for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add lamb chunks and brown on all sides.
- Add chopped onion and garlic to the pot. Sauté until softened.
- Stir in ground cumin, coriander, cinnamon, and turmeric. Cook for another minute.
- Add canned tomatoes and stock. Bring to a boil, then reduce heat and simmer for 60 minutes.
- Add carrots and potatoes. Continue to simmer for another 30 minutes, or until vegetables are tender.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes:
Serve with rice or flatbread for a complete meal.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 4mg
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