Instant Pot Middle Eastern Lamb Stew
Simple & Delicious, Middle Eastern Lamb Stew with chickpeas and fragrant spices- a fast flavorful wholesome meal, that can be made in an Instant Pot!
view the recipe here:
Incredible Lamb Stew - Slow Cooked Lamb - Middle Eastern Lamb - Lamb Saluna - Saloona - Arab food
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1KG LAMB WITH BONE
2 STICKS CINNAMON
1 WHOLE DRIED BLACK LEMON
3 BAY LEAVES
1 TSP CLOVES
1 TSP THYME
1 TSP TURMERIC
1 TSP DRIED CHILLI FLAKES
1 TSP CUMIN SEEDS
1 TSP PEPPERCORNS
2 TBSP GARLIC
OIL
SALT PEPPER
3 CARROTS
1 ONION
3 CUPS POTATOES
2 CUPS ZUCCHINI
2 CUPS BELL PEPPERS
1 CAN TOMATOES
WATER
135 GRAMS TOMATO PASTE
1/2 cup FRESH CORIANDER
1 CAN CHICKPEAS
4 FRESH TOMATOES
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Incredible Lamb Stew - Slow Cooked Lamb - Middle Eastern Lamb - Lamb Saluna - Saloona - Arab food
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Recipe Middle Eastern Lamb Stew
Recipe - Middle Eastern Lamb Stew
INGREDIENTS:
-1 1/20 pound(s) boneless lamb stew meat , (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
●1 tablespoon(s) olive oil , or canola oil
●4 teaspoon(s) ground cumin
●1 tablespoon(s) ground coriander
●1/4 teaspoon(s) cayenne pepper
●1/4 teaspoon(s) salt
●Freshly ground pepper , to taste
●1 large or 2 medium onions , chopped
●1 diced tomatoes
●3/4 cup(s) reduced-sodium chicken broth
●4 clove(s) garlic , minced
●1 can(s) chickpeas , rinsed
●6 ounce(s) baby spinach
EASY LAMB WITH BELL PEPPERS RECIPE | LAMB RECIPE | LAMB STEW RECIPE
How to cook the easiest lamb recipe with bell peppers for the family, this lamb stew recipe is so rich in flavor and so tender and delicious perfect for dinner or that Sunday family lunch.
INGREDIENTS
800G OF LAMB SHANK
1/2 OF BIG YELLOW BELL PEPPER
1/2 OF A RED BELL PEPPER
3/4 OF A MEDIUM ONION
11 SPRIGS OF FRESH THYME, 2 SPRIGS OF ROSEMARY, 2 LEAVES OF SAGE, BIND TOGETHER
2 TBSP OF BUTTER
2 TBSP OLIVE OIL
1/2 TBSP SUGAR
1 1/2 TSP SALT (ADJUST TO YOUR TASTE)
1 TBSP WORCESTERSHIRE SAUCE
3 MEDIUM MINCED CLOVES OF GARLIC
1 TBSP SWEET CHILLI
1 TSP SWEET PAPRIKA
1/2 TSP BLACK PEPPER
3/4 TSP BASIL
2 CARDAMOM
1 STAR ANISE
200G TOMATO PULP
500ML HOT WATER
#LAMBSTEW#STEW#LAMB#MUTTON#COOKING
This Slow Cooked Lamb & Rice BLEW MY MIND ????
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Yemeni Zurbian is one of the best lamb and rice dishes that I've ever tried. Spiced lamb is braised until tender, then layered with potatoes and two kinds of rice, before being topped with crispy fried onions. Once covered in the Spicy Zoug chilli sauce, it's impossible to resist
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0:00 Intro
0:30 Yemeni Hawaij Spice mix
1:51 Braising the Meat
4:43 Preparing Zhoug Chilli Sauce
6:13 Fried onions
7:46 Braising Continued
8:16 Making 2 types of rice
10:14 Final Assembly
11:41 Taste Test & Outro
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Ingredients:
Hawaij:
2 Tbsp Cumin
2 Tsp Black Peppercorns
2 Tsp Green Cardamom
1 1/2 Tsp Coriander Seeds
1/4 Tsp Cloves
1 Inch piece of Cinnamon
Braised Lamb:
2 Kg Lamb Shoulder
350g Onions
350g Tomatoes
8 Garlic cloves
4 Bay leaves
3 Tbsp Hawaij
4 Tsp Salt
4 Tbsp Vegetable oil
1.5L Lamb or beef Stock
750g Potatoes
Zoug/Sahawiq:
10 sprigs coriander
4 Green Onions
3 sprigs mint
3 Green Chillies
2 Mild Green Peppers
1 Plum tomato
1 clove garlic
1/2 Tsp salt
140 ml Lemon juice
Fried onions:
750g Onions
750ml Vegetable Oil
White rice:
3 Cloves
2-3 Bay Leaves
2 1/2 Cups Basmati Rice
1 Tbsp Onion Oil
1 Tsp salt
1/2 Tsp peppercorns
Pinch of saffron
Lamb Spiced rice:
1 1/2 Cups Basmati Rice
50g Yogurt
Green liquid from Sahawiq
Lamb stock
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Directions:
To prepare the meat:
1- Mix the salt, Hawaij and 2 Tbsp Vegetable oil into a paste, then coat the meat in it
2- Add 1 Tbsp of oil to a pan, then sear the meat in it on all sides, until evenly browned
3- Place the meat in your braising vessel, then add 1 Tbsp of oil to the pan
4- Finely chop the onions and tomatoes, and thinly slice the garlic. Add them to the pan over medium heat and deglaze it
5- Cook the vegetables until they start to caramelize then evenly spread over the meat
6- Pour stock over the meat and add the bay leaves then cover. Bake at 180c for 2.5-3 hours until the meat is tender
7- When done, slice the potatoes into large chunks, then place in the dish, and cook for 45 minutes more
To make the Sahawiq:
1- Roughly chop the vegetables, then place in a blender or food processor with the salt
2- Process until very finely chopped then pour into a strainer
3- Allow most of the liquid to strain off till it starts to clump together (Keep the green liquid)
4- Add the lemon juice to the vegetables and then refrigerate until needed
To make the fried onions:
1- Slice the onions very thin, then place them in a cold pan
2- Pour over the oil and turn the heat to high
3- Allow the oil to come to frying temperature, then continuously stir the onions until they brown
4- Once browned sufficiently, pull out the onions and drain them then place on paper towels
5- Salt while hot and change the towels once they become saturated with oil
To make the white rice:
1- Fill a pot with water and bring to a boil, then add the spices (excluding saffron) and oil
2- Wash your rice thoroughly, then add to the pot, and boil for 5 minutes
3- Once boiled strain the rice, to remove all liquid
To make the spiced rice:
1- Strain the stock out of the braising dish, leaving behind all of the meat and potatoes
2- Add the yoghurt and green liquid to the stock, then mix well
3- Wash the rice thoroughly and add to the pot, and bring to a boil
4- Boil for 5 minutes then strain
Final assembly:
1- Place the saffron in a small bowl, then pour over some boiling water. Muddle it and let rest for a minute
2- Remove the meat pieces from the dish, and place them ontop of the potatoes
3- Add on the brown rice, spreading it in an even layer
4- Add on the white rice, spread evenly, then pour over the saffron
5- Place the lid back on top then bake for another hour
6- To serve, flip the pot upside down, or layer the rice, then meat, then cover with fried onions and almonds