In this dish you simmer the lamb in beef broth for several hours which will allow the meat to be as soft as butter in the stew. If you do not have beef broth on hand you can use water and beef bullion cubes, I will recommend Maggi. We serve this dish with rice and bread so that you can spoon the thick stew over the rice.
1 pound lamb stew cubes
1 tablespoon sunflower oil
4 cups beef broth
1 (15 ounce) can diced tomatoes with juice
1 large carrot, peeled and sliced
1 onion, diced
2 potatoes, peeled and diced
3 celery stalks, sliced
4 garlic cloves, smashed
1 tablespoon Arabic spice mix
salt and pepper to taste
1. In an 8-quart saucepan on medium heat add oil, onion, garlic, Arabic spice mix and lamb. Cook until onions are tender and lamb is slightly brown on all side, about 5-8 minutes. Add beef broth and bring to a full boil. Cover and lower to simmer. Allow to simmer for 3 hours.
2. Add tomatoes with juice, carrot, potatoes, celery and salt and pepper, mix well. Bring to a full boil them lower to low-medium and cover. Allow to cook an additional hour. Serve with rice an fresh bread.
Yields: 4 servings