Sohbat with Spiced Lamb and Tomato Sauce

Ingredients

• 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 of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb to the skillet and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, turmeric, and cinnamon over the lamb, and stir well to coat the meat evenly with the spices.
4. 4.
   Add the canned diced tomatoes, tomato paste, and chicken or vegetable broth to the skillet. Stir to combine.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for about 1 hour, or until the lamb is tender and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb cuts such as shoulder or leg. Trim any excess fat before cutting into bite-sized pieces.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the tomato sauce.
• Serve Sohbat with steamed basmati rice or warm flatbread to soak up the delicious sauce.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 10-15 minutes of cooking time.

Serving advice

Serve Sohbat hot, garnished with fresh cilantro or parsley. Accompany it with a side of steamed basmati rice or warm flatbread.

Presentation advice

To enhance the presentation, arrange the tender pieces of spiced lamb on a bed of steamed basmati rice, and drizzle the tomato sauce over the top. Garnish with a sprig of fresh herbs for a pop of color.