Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add 500 grams of lamb shoulder cubes to the pot and brown them on all sides for 8 minutes, then remove the lamb and set aside.

3. 3

   Add 1 finely chopped large onion and 4 minced garlic cloves to the same pot, sautéing for 5 minutes until softened.

4. 4

   Stir in 3 tablespoons of tomato paste, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder, cooking for 2 minutes until fragrant.

5. 5

   Return the browned lamb to the pot, add 1 cup of rinsed brown lentils, 1 diced large potato, 4 tablespoons of tamarind paste, 6 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

6. 6

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the lentils are cooked through.

7. 7

   Stir in 1/2 cup of chopped fresh cilantro just before serving.