Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 kilograms of cubed lamb shoulder with 2 cups of Katik and 1 teaspoon of salt, ensuring the lamb is fully coated, then cover and refrigerate for 8 to 12 hours for fermentation.

2. 2

   After marination, in a large heavy-bottomed pot or Dutch oven, heat 0.5 cup of vegetable oil over medium-high heat and sear the marinated lamb in batches until well-browned on all sides, then remove the lamb and set it aside.

3. 3

   Add 2 thinly sliced large yellow onions to the same pot and sauté them for 8 to 10 minutes until softened and caramelized, scraping up any browned bits from the bottom.

4. 4

   Return the seared lamb to the pot with the onions, then stir in 4 minced cloves of garlic, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, and 1 teaspoon of red chili flakes, cooking for 2 minutes until fragrant.

5. 5

   Pour in 4 cups of lamb broth and add 3 medium carrots cut into large chunks and 1 cup of pre-soaked chickpeas, bringing the mixture to a simmer.

6. 6

   Stir in 2 tablespoons of tamarind paste mixed with 0.25 cup of warm water, cover the pot, reduce the heat to low, and simmer for 1.5 to 2 hours until the lamb is tender and the sauce has thickened slightly.

7. 7

   Taste the stew and adjust with additional salt and black pepper as needed, then garnish with fresh chopped cilantro before serving.