Arabic Lamb
This is based on an arabic lamb dish I had many years ago. I didn’t really know how it was made so, although I think I have it fairly right, I will call it “Sort of” to be safe!
My version here is a bit less fatty than the original, but still very warming. It is a very straight forward dish made from the scraps left from the lamb when all the other bits have been eate – good honest beduin stuff! Here I have used lamb shredded from shoulder and ribs – very tasty that! But you can use minced lamb – that works fine and is cheaper!
- 1 shoulder of lamb
- 1 large Onion
- 5 cloves garlic
- 10 cardomon pods
- 1 tbs cumin seeds
- small stick cinamon
- 1 tsp chilli powder
- 10 chopped okra
- 1 large chopped corgette
- 1 tin chopped tomato
- 500ml Lambg stock
- Seasoning
- 1 tbs olive oil
Chop the onion and garlic together and fry gently in the olive oil in a large pot. Grind the cardomon, cinamon and cumin together in a grinder till you have a fine powder. Once the onion is solft, add this mix to the pot and fry gently for a few minutes.
Strip the lamb off the bone and shred or chop finely. Add this to the pot and fry till brown together with the chilli powder.. Add the chopped tomatoes and fry for a few minutes more. Add the stock and bring to the boil briefly while stirring continuously. Put on the lid, lower to the lowest heat and cook for an hour or so – untill the lamb is tender and the stock has combined with the onions.
Once tha lamb is tender, add the vegetables, chopped into small pieces. Cook for around ten minutes till the veggies are tender. And it is done! Serve with rice and warm flat breads.
You can use whatever vegetables you like – I regularly use frozen peas. However, carrots and other root vegetables do not work so well
Related posts:
- Lamb in a huge pot
- Magic Chilli Con Carne
- Hot Lentil and Roasted Squash – The Soup Diet
- Roasted Red Pepper Ketchup
- Mediterranean Chunky Soup – The Soup Diet
(No Ratings Yet)
Loading ...