This aromatic lamb stew, a true taste of the Middle East, is a culinary journey waiting to happen. Imagine tender, fall-off-the-bone lamb, slow-cooked to perfection in a rich broth infused with warming spices like cinnamon, cardamom, and cloves. The succulent meat is complemented by a medley of hearty vegetables, creating a deeply satisfying and flavorful dish that's perfect for a cozy evening meal. This isn't just a stew; it's an experience, a comforting hug in a bowl, transporting you to vibrant souks and bustling marketplaces.
The fragrant blend of spices and the melt-in-your-mouth lamb are the stars of this recipe, but the careful preparation and slow cooking process are what truly elevate it to something extraordinary. Ready to embark on this delicious adventure? Let's dive into the step-by-step instructions that will guide you through creating your own unforgettable aromatic lamb stew.
Tools Needed
- Shallow pan or tall pan
- Lid
Ingredients
- Lamb (bone-in): 3 pounds (1.5 kg)
- Olive oil
- Salt
- Ground black pepper
- Cumin seeds: 1 teaspoon
- Peppercorns: 1 teaspoon
- Green cardamom pods: 4-5
- Cloves: 2
- Bay leaves: a couple
- Cinnamon stick: 1
- Onion: 2 cups, chopped
- Garlic: 1 tablespoon, chopped
- Turmeric powder: 1 teaspoon
- Cumin powder: 2 teaspoons
- Chicken stock: 1 pint (approx. 500ml)
- Tomatoes: 3 large, chopped
- Tomato paste: 135 grams
- Carrots
- Chickpeas (canned)
- Eggplant
- Potatoes
- Bell peppers (green): 1 cup, chopped
- Cilantro/Coriander: 1/2 cup, chopped
Step-by-Step Instructions
Step 1. Searing and Initial Flavoring
- Sear the lamb chunks in olive oil over medium heat for 6-7 minutes per side, until browned.
- Add salt, pepper, cumin seeds, peppercorns, cardamom pods, cloves, bay leaves, and cinnamon stick to the lamb.
- Add chopped onions and garlic. Cook for another 5-6 minutes.
- Stir in turmeric and cumin powder. Mix well.
Step 2. Simmering with Stock and Tomatoes
- Pour in chicken stock (or vegetable/beef stock). Bring just above a simmer, cover, and cook for 15-20 minutes.
- Add chopped tomatoes. Cook on low heat (just above simmer) for 10-15 minutes until tomatoes break down.
Step 3. Adding Vegetables and Legumes
- Stir in tomato paste, carrots, and chickpeas. Cook on low heat for another 15 minutes.
- Add eggplant and potatoes. Cook for another 10-12 minutes.
Step 4. Finishing and Serving
- Turn off the heat. Add bell peppers and cilantro/coriander. Cover and let sit for 2 minutes.
- Check for seasoning and serve.
Read more: Arabic Eggplant Recipe: A Simple & Delicious Guide
Tips
- Using bone-in lamb with some fat adds significant flavor.
- Don't cook the meat on high heat; maintain a low-medium heat for tenderness.
- If using canned chickpeas, rinse them thoroughly before adding to the stew.
- You can adjust the vegetables to your liking.
Nutrition
- Calories: 600-700
- Fat: 35-45g
- Carbs: 40-50g
- Protein: 45-55g
FAQs
1. Can I use a different type of meat?
While lamb provides the most authentic flavor, you can substitute with beef chuck or goat. Adjust cooking time accordingly; beef may need longer.
2. How can I make this stew ahead of time?
This stew tastes even better the next day! Prepare it completely, let it cool, and store it in the refrigerator for up to 3 days. Reheat gently before serving.
This aromatic lamb stew is a testament to the magic of slow cooking and the power of simple, flavorful ingredients. Enjoy the rich, comforting warmth of this Middle Eastern masterpiece, perfect for sharing with loved ones on a chilly evening. Now go forth and create your own culinary adventure!