Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large oven-safe pot or skillet over medium-high heat.

2. 2

   Add the 600 grams of lamb cubes and sear them on all sides until browned, then remove the lamb from the pot and set aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same pot, then add the 2 chopped large onions and sauté for 5 minutes until softened.

4. 4

   Stir in the 4 minced garlic cloves, 2 tablespoons of tomato paste, 2 tablespoons of sumac, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, cooking for 1 minute until fragrant.

5. 5

   Carefully transfer the sautéed onion mixture to a large clay pot or Dutch oven, then add the seared lamb, 2 deseeded green bell peppers cut into large chunks, 1 cubed large eggplant, 3 cubed medium potatoes, and 400 grams of undrained canned diced tomatoes.

6. 6

   Pour 1 cup of hot water or beef broth over all the ingredients, ensuring everything is well combined and submerged as much as possible, then cover the clay pot tightly with its lid.

7. 7

   Bake in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the lamb is tender and the vegetables are cooked through.

8. 8

   Garnish with 1/4 cup of fresh chopped parsley before serving hot.