afghan lamb stew |
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A good hearty stew to have in the winter. The yogurt and cucumber lighten things up and give a good contrast to the mint and lamb.
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A tray of lamb, cut into chunks
2 big onions, chopped Olive oil 3-4 cloves of garlic, finely chopped Hawaiian salt and black pepper, to taste ¼ t red pepper flakes |
2T coriander
2T dried mint 1 big can (at least 28 oz) of diced tomatoes Plain yogurt Cucumbers, peeled, seeded and diced |
Heat oil in a pot. Add garlic. Salt and pepper the lamb and brown well in the oil. Don’t worry if it sticks to the pot a little bit. When the lamb is browned, add onions and coriander and cook until the onion gets soft and begins to brown. Add the can of tomatoes. Use the liquid to scrape up anything that may have stuck to the bottom of the pot. Bring just to boiling, and then cover and let is simmer for about 1-2 hours, so that the lamb can get tender.
When the meat is tender, remove the cover and let whatever liquid reduce to a thick sauce. Add the mint and salt to taste. Let it sit about 10 minutes more to absorb the minty-ness.
Spoon into bowls and top with yogurt and cucumbers.
When the meat is tender, remove the cover and let whatever liquid reduce to a thick sauce. Add the mint and salt to taste. Let it sit about 10 minutes more to absorb the minty-ness.
Spoon into bowls and top with yogurt and cucumbers.
