Egyptian-style Lamb Stew

Ingredients

In this Egyptian adaptation of Kaldereta, the traditional Filipino ingredients are replaced with Egyptian spices and flavors. The dish incorporates aromatic spices such as cumin, coriander, and cinnamon, which give the stew a distinct Egyptian taste. Additionally, the use of lamb instead of beef adds a unique richness to the dish, making it a true Egyptian delight. We alse have the original recipe for Kaldereta, so you can check it out.

• 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
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground paprika 1/2 teaspoon ground paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 carrot, peeled and sliced 1 carrot, peeled and sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, and ground paprika. Cook for an additional 2 minutes to toast the spices and release their flavors.
4. 4.
   Add the diced tomatoes, tomato paste, and lamb or vegetable broth to the pot. Stir well to combine all the ingredients.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1 hour, or until the lamb is tender.
6. 6.
   Add the cubed potatoes and sliced carrots to the pot. Continue simmering for an additional 30 minutes, or until the vegetables are cooked through.
7. 7.
   Season with salt and pepper to taste. Adjust the seasoning according to your preference.
8. 8.
   Serve the Egyptian-style Lamb Stew hot, garnished with fresh cilantro. Enjoy with rice or flatbread.

Treat your ingredients with care...

• Lamb — For the best results, choose tender cuts of lamb such as leg or shoulder. Trim any excess fat before cubing the meat to ensure a lean and flavorful stew.

Tips & Tricks

• If you prefer a spicier stew, add a pinch of cayenne pepper or chili flakes to the spice mixture.
• For a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.
• If lamb is not readily available, you can substitute it with beef or chicken for a different flavor profile.

Serving advice

Serve the Egyptian-style Lamb Stew hot with a side of fluffy Egyptian rice or warm flatbread. The stew pairs well with a fresh salad or pickled vegetables for a refreshing contrast.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in a deep bowl or on a large platter, allowing the vibrant colors of the stew to shine through.