Banjar Spiced Lamb Stew

Ingredients

In this adaptation, we have incorporated the unique flavors and spices of Banjar cuisine into the traditional Lebanese Gosheh fil. The original dish typically includes ingredients like garlic, onions, tomatoes, and a blend of Lebanese spices. However, in the Banjar version, we have replaced some of these ingredients with Banjar spices such as cinnamon, cardamom, cloves, cumin, and coriander. This adaptation adds a distinct Banjar flavor profile to the dish, making it a delightful fusion of Lebanese and Banjar cuisines. We alse have the original recipe for Gosheh fil, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the cubed lamb to the pot and cook until it is browned on all sides.
4. 4.
   Stir in the diced tomatoes, ground cinnamon, ground cardamom, ground cloves, ground cumin, and ground coriander. Cook for a few minutes until the spices are fragrant.
5. 5.
   Pour in the lamb or vegetable broth and season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Banjar Spiced Lamb Stew hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cubing the meat.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or cayenne pepper.
• Serve the stew with steamed rice or warm flatbread to soak up the flavorful sauce.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.

Serving advice

Banjar Spiced Lamb Stew is best served hot, straight from the pot. It pairs well with steamed rice or warm flatbread. Garnish each serving with fresh cilantro or parsley to add a pop of color and freshness.

Presentation advice

To present the Banjar Spiced Lamb Stew beautifully, ladle it into individual bowls and garnish with a sprig of fresh cilantro or parsley. Serve it alongside a mound of fluffy steamed rice or warm flatbread. The vibrant colors and aromatic aroma will entice your guests.