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 cloves garlic
- 1/4 cup tomato paste
- About 6 cups water
- Oil, as needed
Preparation
Cut the vegetables into appropriately sized pieces.
In a medium pot, heat a tablespoon of oil and add the lamb, stirring occasionally for a few minutes until it browns.
Add about 6 cups of very hot water to the meat, bring to a boil, then reduce heat and simmer for about an hour until the meat is cooked.
In another medium pot, heat 2 tablespoons of oil and add chopped onion, stirring occasionally until golden brown.
Add chopped tomato and stir well for a few minutes until it softens completely.
Add the tomato and onion mixture to the cooked meat, then add the vegetables.
Add 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 garlic, stirring gently until golden brown, then place it on top of the stew.
Serve with rice or bread.
