Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear 1.5 kilograms of lamb cubes in batches until browned on all sides, then remove the lamb from the pot and set aside.

2. 2

   Add 2 large chopped yellow onions to the same pot and sauté for 8-10 minutes until softened and translucent, then stir in 6 minced cloves of garlic and cook for another 1 minute until fragrant.

3. 3

   Sprinkle in 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of ground turmeric, 1 teaspoon of sweet paprika, 1 teaspoon of black pepper, and 0.5 teaspoon of ground cinnamon, stirring constantly for 1 minute until the spices are aromatic.

4. 4

   Return the browned lamb to the pot, then add 2 large diced ripe tomatoes, 2 bay leaves, and 1 cup of tamarind water (made from 4 tablespoons of thick tamarind paste mixed with warm water) and stir to combine all ingredients thoroughly.

5. 5

   Pour in 3 cups of hot lamb broth and add 1 teaspoon of salt, bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.

6. 6

   Cover the pot tightly and either transfer it to a preheated oven at 160°C (325°F) or reduce the heat to low on the stovetop and let it slow cook for 3 to 4 hours, or until the lamb is incredibly tender and easily pulls apart with a fork.

7. 7

   Before serving, remove the bay leaves and adjust the seasoning with additional salt if needed, then garnish with 0.5 cup of fresh chopped cilantro.