Spiced 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 hot water
- Oil for cooking
Preparation
Cut the vegetables into appropriately sized pieces.
In a medium-sized pot, add one tablespoon of oil and then add the lamb, stirring occasionally for a few minutes to brown.
Add about 6 cups of very hot water to the lamb and let it boil vigorously for a few minutes, then reduce heat and simmer for about an hour until the lamb is cooked.
In another 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 lamb and add the vegetables.
Add tomato paste, coriander, cardamom, spices, salt, cinnamon, bay leaves, pepper, and cardamom, then 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.
Serving suggestions
Serve with rice or bread.
