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lamb shoulder olive oil ground cumin paprika cinnamon tomatoes thyme chicken broth cube chickpeas optional
Viewed: 43 - Published at: 6 years agoIngredients
- 1 lamb shoulder boneless, about 1.2 kg.
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 cinnamon stick
- 1 can chopped tomatoes
- 2 sprigs herb fresh thyme
- 1/2 chicken broth cube
- 1 can chickpeas optional
Method
- Cut lamb shoulder into large cubes.
- Heat olive oil in a large skillet. Add lamb cubes.
- Brown quickly. Stir and add cumin, paprika, and cinnamon.
- Add tomatoes, thyme, broth cube, and a little water until liquid covers meat. Season with salt to taste.
- Bring to a boil, and simmer over low heat for 45 minutes, up to 1 hour.
- Add the chickpeas 10 minutes before cooking is done.
- This stew can be prepared in advance and reheated, or frozen.
