Egyptianmeat-basedvia groq
Egyptian Lamb Stew
A hearty and flavorful stew made with lamb, beetroot, and a blend of aromatic spices.
⏱110 min🍽4 servings📊medium
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Ingredients
- ●1 pound Lamb shouldercut into 2-inch pieces
- ●2 medium Beetrootpeeled and chopped
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●2 tablespoons Tomato pastedried
- ●1 teaspoon Cuminground
- ●1 teaspoon Corianderground
- ●1/2 teaspoon Cayenne pepperoptional
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black pepperto taste
- ●2 cups Water
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Instructions
- 1
Heat oil in a large pot over medium heat.
- 2
Add the lamb and cook until browned, about 5 minutes.
- 3
Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- 4
Add the tomato paste and cook for 1 minute.
- 5
Add the cumin, coriander, cayenne pepper, salt, and black pepper. Cook for 1 minute.
- 6
Add the beetroot and 2 cups of water. Bring to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 7
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.