Ebbeh with a Twist

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 4 cups (960ml) lamb or vegetable broth 4 cups (960ml) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the ground cumin, ground coriander, and ground turmeric to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and add the sliced carrots, diced potatoes, and diced bell pepper. Stir to combine.
5. 5.
   Pour in the tomato puree and lamb or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the lamb is tender and the vegetables are cooked through.
7. 7.
   Serve the Ebbeh hot, garnished with fresh cilantro. Enjoy with steamed white rice or crusty bread.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into cubes.
• Ground cumin, coriander, and turmeric — To enhance their flavors, lightly toast the spices in a dry pan before adding them to the dish. This will release their aromatic oils and deepen their taste.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• If you prefer a thicker broth, mix 1 tablespoon of cornstarch with a little water and stir it into the simmering Ebbeh until thickened.
• Feel free to customize the vegetables according to your preference. You can add okra, eggplant, or green beans for additional variety.

Serving advice

Serve the Ebbeh hot in deep bowls, garnished with fresh cilantro. Accompany it with steamed white rice or crusty bread to soak up the flavorful broth.

Presentation advice

To make the dish visually appealing, arrange the tender lamb cubes and colorful vegetables on top of the rice or bread. Drizzle some of the aromatic broth over the ingredients for an enticing presentation.