Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2 pounds of lamb shoulder into 1.5-inch cubes and mince 6 cloves of black garlic.

2. 2

   In a large slow cooker or Dutch oven, heat 3 tablespoons of vegetable oil over medium heat, then brown the lamb cubes on all sides for about 10 minutes.

3. 3

   Add 2 sliced large yellow onions, 3 chopped medium carrots, 2 diced medium russet potatoes, and 1 chopped large green bell pepper to the pot and cook for 8 minutes until slightly softened.

4. 4

   Stir in 2 diced medium ripe tomatoes, the minced 6 cloves of black garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper, cooking for 5 minutes.

5. 5

   Pour in 3 cups of water or beef broth, ensuring the ingredients are mostly submerged, then cover and cook on low heat for 4 hours until the lamb is tender.

6. 6

   Drain and rinse 15 ounces of canned chickpeas and stir them into the stew, then continue cooking for another 30 minutes.

7. 7

   Serve the Qora Sarimsoq Qo'y Dimlama hot, garnished with 0.25 cup of fresh chopped cilantro.