This classic recipe has proved itself time and time again. Lamb simmered with vegetables and flavored with paprika and cumin, give you this this hearty, healthy one-pot meal. It can be eaten by itself or teamed with cauliflower rice.
Time: 20 minutes + 2 hours cooking
1 pound (500g) organic leg of lamb, diced in bite sized pieces
2 onions, cut in wedges
2 bell peppers, diced
1 squash, diced
1 aubergine, diced
1 teaspoon salt
3 cloves of garlic, finely grated
1 inch red chili, chopped
1 inch green chili, chopped
1 tablespoon butter
1-2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon paprika powder
½ teaspoon cumin powder
1 cup (2,5 dl) homemade lamb stock or water
Fresh dill and parsley, chopped
Salt and pepper to taste
Preheat the oven to 350° F (175° C). Sprinkle 1 teaspoon salt over the aubergine and let it sit for 10 minutes, then pat it dry with kitchen paper.
In a cast-iron casserole, melt the butter over high heat. Season the lamb with salt and pepper and add it to the casserole. Cook until nicely browned on all sides. Transfer the meat to a bowl.
Add the onions, garlic and chili to the casserole, and continue to cook over medium heat, stirring, until browned. Transfer to the bowl and repeat like this with the aubergine, squash and paprika. Add olive oil when necessary while cooking the vegetables. Return the meat and all the vegetables to the casserole along with any accumulated juices. Add the tomato paste, stock, paprika powder, cumin and salt and pepper and stir it in. Cover and put the casserole in the oven until the meat is tender, about 2 hours. Salt and pepper to taste.
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