Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 700 grams of lamb shoulder cubes with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, then brown the seasoned lamb cubes on all sides and transfer them to a clay pot.

3. 3

   Add 2 thinly sliced large onions to the same skillet and sauté for 5 minutes until softened, then add 3 cloves of minced garlic, 1 teaspoon of cumin seeds, 0.5 teaspoon of coriander powder, and 0.5 teaspoon of paprika, cooking for 1 minute more before adding to the clay pot with the lamb.

4. 4

   Layer 2 large carrots, chopped into 1-inch pieces, 3 medium potatoes, cubed into 1.5-inch pieces, and 1 cup of cooked chickpeas over the lamb and onion mixture in the clay pot.

5. 5

   In a small bowl, whisk together 0.25 cup of tahini, 2 tablespoons of fresh lemon juice, 0.25 cup of water, 2 cloves of minced garlic, and 0.5 teaspoon of salt to create the tahini-garlic glaze, then pour the glaze evenly over the contents of the clay pot.

6. 6

   Cover the clay pot and place it into a cold oven, then set the oven to 160 degrees Celsius and cook for 2.5 to 3 hours, or until the lamb is tender.

7. 7

   Garnish the finished dish with 2 tablespoons of fresh chopped dill before serving warm.