Arabic-Style Lamb and Vegetable Stew
Ingredients
- 2 kg lamb, 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 garlic cloves
- 1/4 cup tomato paste
- About 6 cups water
- Oil, for cooking
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 and let it boil vigorously for a few minutes, then reduce heat and simmer for about an hour until the 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 tomatoes and stir well for a few minutes until they soften completely.
Place the tomato and onion mixture on the boiled meat and add the vegetables.
Add the tomato paste, coriander, cardamom, mixed spices, salt, cinnamon sticks, bay leaves, whole black pepper, and whole cardamom, then simmer on low heat for a few minutes.
In a skillet, heat 2 tablespoons of oil and add the garlic, stir gently until golden, then place it on top of the yakhni and serve with rice or bread.
