Recipe
Arab Lamb Stew Recipe
Posted by : unknown
Preparation time : 30 Min
Cooking time : 1 Hrs 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 2 lbs (950gms) lamb shoulder
- 4 large onions
- 1 tablespoon bezar (pepper)
- 1 teaspoon turmeric
- 4 potatoes
- 3 carrots
- 1/2 cup corn oil
- 3 cloves garlic (crushed)
- 3 large tomatoes
- 2 sticks cinnamon bark
- 1 tablespoon tomato paste
- 1/2 teaspoon black pepper
- 4 whole dry loomi (ripe limes boiled in salt water ) or 3 lemon juice
- salt to taste
- 2 meat stock cubes (optional)
- 22 cups water
Preparation
- Clean lamb and cut into 7.5cms (3") pieces with bone still in. Boil lamb in 10 cups of water in a large pan. Lower heat and simmer for 25 to 30 minutes.
- Meanwhile, peel potatoes and cut into quarters, slice the carrots and chop tomatoes and onions.
- Drain meat and discard the juice. Pour oil into the pan and fry the onions until lightly brown, then add garlic and spices. Add the meat, stir to mix well with the onions then add remaining ingredients.
- Add 12 cups of water - the meat stock cubes can be added at this stage for extra flavour. Taste for salt.
- Boil gently until meat is tender, usually just over an hour. Remove cinnamon bark when done and serve hot.
