Banjar Spiced Lamb Shapkat

Ingredients

In the original Armenian Shapkat, the lamb is typically marinated in a mixture of yogurt and spices. However, in this Banjar adaptation, we have replaced the yogurt marinade with a blend of aromatic spices to suit the flavor profile of Banjar cuisine. We alse have the original recipe for Shapkat, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, 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 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh mint, for garnish Fresh mint, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until golden brown.
3. 3.
   Add the lamb to the pan and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the ground cumin, ground coriander, ground turmeric, chili powder, and salt.
5. 5.
   Sprinkle the spice mixture over the lamb and stir well to coat the meat evenly.
6. 6.
   Pour the water into the pan and bring to a simmer.
7. 7.
   Cover the pan and let the lamb cook for about 1 hour, or until tender.
8. 8.
   Once the lamb is cooked, remove from heat and garnish with fresh cilantro and mint.
9. 9.
   Serve the Banjar Spiced Lamb Shapkat hot with steamed rice or flatbread.

Treat your ingredients with care...

• Lamb — Choose tender cuts of lamb for the best results. If desired, you can also use bone-in lamb for added flavor.
• Ground spices — For enhanced flavor, consider toasting the ground spices in a dry pan before adding them to the dish. This will release their aromas and deepen the overall taste.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a pinch of cayenne pepper.
• If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether.
• Marinating the lamb in the spice mixture overnight will further enhance the flavors.
• Serve the dish with a side of yogurt or raita to balance the spices.
• Leftovers can be used to make delicious wraps or sandwiches the next day.

Serving advice

Serve the Banjar Spiced Lamb Shapkat as a main course with steamed rice or flatbread. Accompany it with a side of yogurt or raita to complement the spices and provide a cooling element.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro and mint leaves to add a pop of color and freshness. Serve it in a shallow bowl or on a platter to showcase the vibrant colors of the dish.