Lamb Stew

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1 lbs. lamb with bone; cut into large chunks
3 Tbsp. oil
1 lg. potato; halved and then quartered
1 lg. carrot; cut into 1 inch pieces
1 lg. onion; finely chopped
2 cups chicken stock
1 chicken cube
1/2 ts. cumin
1 chili
salt to taste
1/4 ts. curry powder


1. Boil the lamb until tender (about 2 hours).
2. Remove lamb and excess liquid from the pot.
3. Heat oil in the pot; add the onions and cook until translucent.
4. Add the chicken cube, cumin, curry, and salt.
5. Add the lamb, potatoes, stock, and carrots; simmer covered for 20 minutes or until the veggies are
l tender.


Comments

  1. AnonymousAugust 12, 2010 at 8:49 AM

    when should the chicken stock be used?

    ReplyDelete
  2. TammyAugust 15, 2010 at 12:07 AM

    The chicken stock should be used after you add the spices.

    ReplyDelete
  3. AnonymousMarch 10, 2011 at 6:27 AM

    Salam Tammy, i wonder if this is the same dish that the Somalian cooked in Mina...i am going to try this dish today , insha Allah..

    Jazakkaulah kheiran

    Salwah..

    ReplyDelete

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