Amareta Delight

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon honey 1 tablespoon honey
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed lamb and beef to the pot, and cook until browned on all sides.
3. 3.
   Sprinkle the paprika, cumin, salt, and black pepper over the meat, and stir well to coat.
4. 4.
   Pour in the diced tomatoes, tomato paste, honey, and beef or vegetable broth. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and let the Amareta simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Once cooked, taste and adjust the seasoning if needed.
7. 7.
   Serve the Amareta hot, garnished with fresh parsley or dill. It pairs perfectly with crusty bread or fluffy rice.

Treat your ingredients with care...

• Lamb and beef — For the best results, choose cuts of meat that are suitable for slow cooking, such as shoulder or leg. Trim off excess fat before cubing the meat to ensure a leaner dish.

Tips & Tricks

• For an extra depth of flavor, marinate the meat in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.
• Feel free to adjust the level of spiciness by adding more or less paprika according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Amareta hot, accompanied by a side of crusty bread or fluffy rice. The bread or rice can be used to soak up the delicious sauce and enhance the overall dining experience.

Presentation advice

Garnish the Amareta with a sprinkle of fresh parsley or dill on top to add a pop of color and freshness. Serve it in a deep bowl or on a large platter to showcase the tender meat and flavorful sauce.