Armenian-style Spiced Lamb Stew with Attinkaral

Ingredients

In the Armenian adaptation of Attinkaral kari, we incorporate traditional Armenian spices and flavors to create a unique twist on the original Indian dish. The use of Attinkaral, a traditional Armenian spice blend, adds a distinct flavor profile to the stew. Additionally, we incorporate Armenian cooking techniques and ingredients to further enhance the dish's Armenian identity. We alse have the original recipe for Attinkaral kari, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons Attinkaral spice blend 2 tablespoons Attinkaral spice blend
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until browned on all sides.
3. 3.
   Add the diced carrots, potatoes, red bell pepper, and tomatoes to the pot. Stir well to combine.
4. 4.
   In a small bowl, mix together the Attinkaral spice blend, cumin, coriander, paprika, salt, and black pepper. Sprinkle the spice mixture over the ingredients in the pot and stir to coat evenly.
5. 5.
   Pour the beef or vegetable broth into the pot, ensuring that the ingredients are fully submerged. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Attinkaral Lamb Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Attinkaral spice blend — If you can't find Attinkaral spice blend, you can make your own by combining equal parts of ground cumin, coriander, paprika, and black pepper.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb cubes in the spice mixture overnight before cooking.
• Serve the stew with a side of Armenian lavash bread to soak up the delicious sauce.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 30 minutes of cooking.

Serving advice

Serve the Attinkaral Lamb Stew in deep bowls, accompanied by a generous portion of Armenian lavash bread. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation of the Attinkaral Lamb Stew, sprinkle some additional Attinkaral spice blend on top of each serving. This will not only add visual appeal but also intensify the aroma of the dish.