Albanian Spiced Lamb Stew with Yogurt Sauce

Ingredients

• 1.5 kg (3.3 lbs) lamb, cut into chunks 1.5 kg (3.3 lbs) lamb, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• For the yogurt sauce: For the yogurt sauce:
• 250g (1 cup) Greek yogurt 250g (1 cup) Greek yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the lamb chunks to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the cumin, paprika, and cinnamon over the lamb, and stir well to coat the meat with the spices.
4. 4.
   Pour in the diced tomatoes and broth, and season with salt and pepper to taste. Bring the mixture to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   In the meantime, prepare the yogurt sauce by combining the Greek yogurt, lemon juice, minced garlic, chopped parsley, and salt in a bowl. Mix well and refrigerate until ready to serve.
7. 7.
   Once the lamb stew is cooked, remove it from the heat and let it rest for a few minutes.
8. 8.
   Serve the spiced lamb stew hot, garnished with a dollop of yogurt sauce and accompanied by crusty bread or rice.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before cooking.
• Greek yogurt — Opt for full-fat Greek yogurt for a creamy and rich texture in the sauce.
• Cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Paprika — Use a good quality sweet paprika for a mild and smoky flavor.
• Cinnamon — A small amount of ground cinnamon adds a subtle warmth to the stew. Be careful not to overpower the dish with too much cinnamon.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb chunks in the spice mixture overnight before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour to the pot when adding the spices.
• Adjust the level of spiciness by adding more or less paprika according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the yogurt sauce by adding fresh mint or dill for an additional burst of freshness.

Serving advice

Serve the Albanian Spiced Lamb Stew with a generous dollop of yogurt sauce on top. Accompany it with warm crusty bread or fluffy rice to soak up the flavorful juices.

Presentation advice

Present the stew in a deep serving dish, allowing the vibrant colors of the lamb and tomatoes to shine through. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil for an elegant touch.