Arab-style Lamb Stew with Vegetables

Ingredients

In this Arab adaptation of the Azerbaijani Shaki Piti, we incorporate the distinct flavors and ingredients of Arab cuisine. While the original dish uses lamb, vegetables, and spices, the Arab version adds a unique blend of spices such as cumin, coriander, and cinnamon to enhance the flavors. Additionally, we include traditional Arab vegetables like eggplant and okra to give the stew a distinct taste and texture. We alse have the original recipe for Shaki Piti, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive 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 cinnamon 1 teaspoon ground cinnamon
• 2 tomatoes, diced 2 tomatoes, diced
• 1 eggplant, diced 1 eggplant, diced
• 1 zucchini, diced 1 zucchini, diced
• 200g (7 oz) okra, trimmed 200g (7 oz) okra, trimmed
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb 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 becomes translucent.
3. 3.
   Add the ground cumin, ground coriander, and ground cinnamon 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 diced tomatoes, diced eggplant, diced zucchini, and trimmed okra. Stir to combine all the ingredients.
5. 5.
   Pour in the vegetable broth and season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Arab-style lamb stew hot, garnished with fresh parsley. Enjoy with couscous or rice.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cubing the meat.
• Okra — To reduce the sliminess of okra, you can blanch it in boiling water for a few minutes before adding it to the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the stew.
• 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 10 minutes of cooking.
• Feel free to customize the vegetables according to your preference. You can add bell peppers, carrots, or potatoes for additional flavors and textures.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Arab-style lamb stew in deep bowls, accompanied by fluffy couscous or aromatic rice. Sprinkle some fresh parsley on top for a pop of color and freshness. Warm pita bread or crusty Arabic bread is the perfect accompaniment to soak up the flavorful stew.

Presentation advice

To enhance the presentation, you can drizzle a little olive oil on top of the stew and sprinkle some additional ground spices. Arrange a few sprigs of fresh parsley around the bowl for an elegant touch. Serve the stew in colorful ceramic bowls or traditional Arab-style serving dishes to add a touch of authenticity.