Somali Spiced Lamb Stew

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 garlic cloves, minced 3 garlic cloves, 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
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 potato, peeled and diced 1 potato, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef 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): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 4g
• 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 turmeric, ground cinnamon, and paprika. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the diced tomatoes, sliced carrots, diced potato, and bell pepper to the pot. Stir well to combine.
5. 5.
   Pour in the beef 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. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Somali Spiced Lamb Stew hot, garnished with fresh cilantro. It pairs perfectly with basmati rice or Somali flatbread.

Treat your ingredients with care...

• Lamb — For the best results, choose boneless lamb shoulder or leg. Trim any excess fat and cut the meat into evenly sized cubes to ensure even cooking.

Tips & Tricks

• To enhance the flavors, marinate the lamb cubes with the spices for a few hours or overnight before cooking.
• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• If you prefer a thicker stew, you can mix a tablespoon of flour with water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Somali Spiced Lamb Stew hot with a side of fragrant basmati rice or Somali flatbread. Garnish with fresh cilantro for added freshness.

Presentation advice

Present the Somali Spiced Lamb Stew in a deep bowl, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped cilantro on top for an appealing touch.