Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 500 grams of diced lamb shoulder and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.

2. 2

   Add 2 medium chopped onions to the same pot and sauté until softened and translucent, about 5 minutes. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.

3. 3

   Return the seared lamb to the pot. Add 2 tablespoons of tomato paste and cook, stirring frequently, for 2 minutes to deepen its flavor.

4. 4

   Stir in 1 teaspoon of cumin powder, 1 teaspoon of sweet paprika, 1 teaspoon of dried mint, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, coating the lamb and vegetables thoroughly.

5. 5

   Pour in 400 grams of canned diced tomatoes and 2 cups of beef or vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook for 45 minutes, allowing the lamb to become tender.

6. 6

   Add 2 large peeled and sliced ripe plantains to the stew, gently stirring them in. Continue to simmer, covered, for another 20 minutes, or until the plantains are tender and the sauce has thickened slightly.

7. 7

   Taste and adjust seasoning as needed. Garnish with 0.25 cup of fresh chopped parsley before serving hot.