Oct 24, 2009

Lamb Kofta Stew

Hawaij is a Yemeni spice blend which you can buy mixed or easily make at home. This aromatic spice goes perfect with lamb. If you have never had ground lamb do not be afraid like many people seem to be. Ground lamb is excellent and taste even better then ground beef. This dish is cram packed of healthy vegetables making it yet another dinner that you can be satisfied to serve your family.

500 grams ground lamb
1 small onion, finely chopped
3 garlic cloves, smashed
2 tablespoons butter
1 (400 gram) can diced tomatoes in juice
4 tablespoons tomato paste
1 carrot, finely diced
1 potato, finely cubed
1/2 cup frozen peas
2 lamb bullion cubes
3 cups water
salt and pepper to taste
1-1/2 tablespoon hawaij
1/4 teaspoon ground bay leaves

1. Preheat oven to 350F. In a medium sized bowl add lamb, salt and pepper, mix well. Shape into small balls the size of marbles. Place balls on a baking sheet and allow to cook for 15 minutes.

2. In a 2-quart saucepan on medium-high heat add butter, carrots, onions and garlic, cook until tender. Add tomatoes including juiced, water, tomato paste, potato, peas, lamb cubes, water, bay leaves and hawaij. Mix well. Carefully add baked lamb into the pan. Bring to a full boil then reduce to low for 45 minutes covered. Add salt and pepper to taste.

3 fabulous comments:

meeso said...

That looks delicious, I like the spice mix, too :)

Kalyn said...

Very interesting. I love lamb and I really like the sound of your spice mix. (Never heard of this before!)

Noor said...

Thanks Meeso. Kayln this spice is a Yemeni mix and it taste so great. After you try it you will add in even a vegetable soup. Something about it just draws out so much flavor.