Arabic Lamb Stew with Carrots and Zucchini

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Arabic Lamb Stew with Carrots and Zucchini
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Health Score:
9,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
4
Ingredients
800 grams lamb (such as Shoulder)
2 garlic
2 onions
4 tablespoons vegetable oil
1 Cinnamon stick
1 teaspoon brown Mustard seed
salt
peppers
1 bay leaf
1 teaspoon Cumin (ground)
1 teaspoon cilantro (ground)
Chili powder
750 milliliters Beef broth
2 carrots
1 zucchini
150 grams chickpeas (canned)
How healthy are the main ingredients?
chickpeasgarliconionsaltCumincarrot

Preparation steps

1.

Rinse lamb, pat dry and chop. Peel garlic and onion, finely chop both. Heat oil in a saucepan and brown meat on high heat, few pieces at a time, remove from the pan. Saute garlic and onion in the same pan for about 3-4 minutes on medium heat. Add cinnamon and mustard seeds, saute briefly. Season well with salt and pepper. Return meat to the pan and add bay leaf, cumin powder, coriander powder and 1 pinch of chili powder. Add broth and bring to a boil. Reduce heat and simmer, covered, for about 1 hour, stirring occasionally.

2.

Peel carrots and cut into slices. Rinse and quarter zucchini lengthwise, cut into 1 cm (approximately 1/2 inch) thick pieces. Peel the rest of onion and cut into strips. Rinse chickpeas in a colander with cold water and drain. Add carrots and onions to lamb and simmer for another 20 minutes. Add zucchini and chickpeas and cook for about 10 minutes more. Season with salt and pepper to taste and serve with couscous, if desired.