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Categories:
onion garlic tomatoes lean lamb salt lemon juice butter chili powder ground coriander ground cumin turmeric black pepper bouillon cube boiling water tomatoes
Viewed: 11 - Published at: 6 months agoIngredients
- 1 onion, peeled and chopped
- 2 garlic cloves, minced
- 3 medium tomatoes, cut into quarters
- 1 12 lbs lean lamb, cut into 1-inch cubes
- 1 pinch salt
- 4 tablespoons lemon juice
- 4 tablespoons butter
- 1 teaspoon chili powder (or more to taste)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 bouillon cube, any flavor
- 1 cup boiling water
- 14 ounces tomatoes
Method
- In large bowl, combine the lamb, salt and the lemon juice.
- Mix well, then leave it to soak for 15 minutes.
- Melt the butter in a in a dutch oven, or a deep pan, and cook the onion and garlic over a low heat for about five minutes, until soft.
- Add the lamb and the spices to the pan.
- Combine the boiling water and bouillon cube then add it to the pan.
- Add the can of tomatoes and simmer over low heat, stirring occasionally.
- Cook the mixture for 20-25 minutes.
