Lamb and Vegetable Stew
Ingredients
- 2 kg lamb meat, cut into small pieces
- 1 tablespoon coriander
- 1 tablespoon paprika
- 1 tablespoon cardamom
- 1 tablespoon mixed spices
- 1 tablespoon salt
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon whole black pepper
- 1 teaspoon whole cardamom
- 2 large potatoes
- 2 large zucchini
- 2 medium eggplants
- 2 medium carrots
- 3 large tomatoes
- 3 medium onions
- 10 cloves garlic
- 1/4 cup tomato paste
Preparation
Cut the vegetables into appropriately sized pieces.
In a medium-sized pot, add a tablespoon of oil then add the meat, stirring occasionally for a few minutes to brown.
Add about 6 cups of very hot water to the meat, let it boil vigorously for a few minutes then reduce heat and simmer for about an hour until meat is cooked.
In a medium-sized pot, add 2 tablespoons of oil and add the chopped onion, stirring occasionally until golden.
Add the chopped tomato and stir well for a few minutes until it wilts completely.
Place the tomato and onion mixture on the boiled meat and add the vegetables.
Add tomato paste, coriander, cardamom, spices, salt, cinnamon, bay leaves, pepper, and cardamom, then let it simmer on low heat for a few minutes.
In a skillet, heat 2 tablespoons of oil and add garlic, stir gently until golden, then place it on top of the stew and serve with rice or bread.
