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Ingredients
Arabic Lamb Stew with Carrots and Zucchini
- Ingredients
- 800 grams lamb (such as Shoulder)
- 2 garlic cloves
- 2 onions
- 4 Tbsps vegetable oil
- 1 Cinnamon stick
- 1 tsp brown Mustard seed
- salt
- peppers
- 1 bay leaf
- 1 tsp Cumin (ground)
- 1 tsp cilantro (ground)
- Chili powder
- 750 milliliters Beef broth
- 2 carrots
- 1 Zucchini
- 150 grams chickpeas (canned)
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.
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.