Ingredients
|
Olive oil
3-4 cloves of garlic, finely chopped ¼ t red pepper flakes A tray of lamb (about one pound), Cut into small bite-sized chunks Hawaiian salt and black pepper, to taste |
2 big onions (red or yellow are A-OK), chopped
2T coriander 1 big can (at least 28 oz) of diced tomatoes 2T dried mint Condiments Plain yogurt Cucumbers, peeled, seeded and diced (optional) |
What To Do
To prep, chop onions and put them in a bowl to add later. Chop garlic and set aside. Cut lamb into small bite-sized chunks and season with salt and pepper. Cutting in this order minimizes the number of dishes and keeps the knife cleaner because you are cutting raw meat last.
Drizzle oil into a Dutch oven. When the oil is hot and sheets across the bottom, add garlic and red pepper flakes. Add lamb and brown well. 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 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 it simmer for about 2 hours, so that the lamb can get tender and the flavors blend together
When lamb is tender, remove the cover if necessary, let cook off to a stew. Depending on the tomatoes, you may be able to omit this step. 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.
Drizzle oil into a Dutch oven. When the oil is hot and sheets across the bottom, add garlic and red pepper flakes. Add lamb and brown well. 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 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 it simmer for about 2 hours, so that the lamb can get tender and the flavors blend together
When lamb is tender, remove the cover if necessary, let cook off to a stew. Depending on the tomatoes, you may be able to omit this step. 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.
