Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and sear 1.5 kilograms of cubed lamb shoulder until browned on all sides, then remove the lamb and set it aside.

2. 2

   Add 2 sliced large onions to the same pot and sauté for 8 minutes until softened and lightly caramelized, scraping up any browned bits from the bottom.

3. 3

   Stir in 4 minced garlic cloves, 3 thickly sliced carrots, 2 teaspoons of ground cumin, and 1.5 teaspoons of ground coriander, cooking for 3 minutes until fragrant.

4. 4

   Return the seared lamb to the pot along with 4 quartered potatoes, 400 grams of canned chopped tomatoes, and 400 grams of drained canned chickpeas, mixing everything gently.

5. 5

   Pour in 1 liter of lamb broth, add 2 smashed and tied fresh lemongrass stalks, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper, bringing the mixture to a gentle boil.

6. 6

   Reduce the heat to low, cover the pot tightly, and simmer for 2 hours, or until the lamb is very tender, stirring occasionally to prevent sticking.

7. 7

   Remove and discard the lemongrass stalks, then gently stir in 0.25 cup of chopped fresh dill and 0.25 cup of chopped fresh cilantro just before serving.