Total
1 hr
INGREDIENTS
- 2 lbs large diced lamb shoulder
- 1 tbsp grape seed oil
- 1 cup sliced onion
- 1 tbsp fresh ginger finely chopped
- 1/4 cup butter
- 1 cinnamon stick
- 1 tsp curry powder
- 2 tbsp Zaatar spice
- 1/2 tsp ground cumin
- 2 cups large diced tomatoes
- 1 cup tomato juice
- 2 cups chicken stock
- 1 cup dried apricots
- 1 cup dried dates
- 1/2 cup roughly chopped cilantro
Yogurt
- 1+1/2 cups yogurt
- 1 tbsp curry powder
- 1 tbsp finely chopped mint
METHOD
Lamb
- Heat the grape seed oil in a large pot over medium to high heat.
- Dry the lamb meat with a paper towel and then brown in the pot. Once golden on all sides add in the onions, ginger, butter, cinnamon stick, curry powder and cumin.
- Using a wooden spoon, stir the spices in the butter for at least one minute to cook out the spices.
- Then add in the large diced tomatoes, tomato juice, chicken stock, apricots, dates and zaatar spice. Bring to a simmer, cover and place in a 400 degree preheated oven.
- Allow to cook for at least 30 to 40 minutes. Until the lamb is soft and tender, remove from the oven, season with salt, pepper and the cilantro. Allow to rest for 10 minutes and then serve.
Curry Yogurt
- Simply mix the yogurt with the curry powder and chopped mint, chill before serving.
***Zaatar Spice
A middle eastern spice mix commonly containing Thyme, Oregano, Marjoram, Sesame Seeds, Sumac.
