Today, I am sharing my easy family recipe for lamb prepared on the stove with carrots and spices.
The sauce of this meal tastes divine, thanks to the aromatic spices. The tang of the fresh lemon juice added at the very end is all the money! Some of the spices in the recipe are optional, but I do recommend you use turmeric. I include it in most of the meals that I make. It enhances the taste and offers a wealth of health benefits.
You can enjoy this lamb dish with rice or fries. Personally, I prefer it with rice. Any rice suitable for risotto will do, but I’ve also tried it with Basmati or Jasmine or American long-grain rice mixed with wild rice (see picture above).
For the lamb, any part will do, but make sure to have some pieces with bones in them (shoulder or leg are great) as this adds extra nutrients and taste to the sauce.
INGREDIENTS (for 2-3 people)
300-400 gr of lamb cut in large pieces
About 8 tablespoons of extra virgin olive oil (or whatever amount you use in sauces)
1 medium red onion (chopped)
1 garlic clove (chopped)
1 bay leaf
3-4 all spice balls (‘bahari’ – optional)
1/2 teaspoon of turmeric (optional)
A small slice of fresh ginger (skinned and chopped – optional)
2 carrots (peel and cut in thick slices just before using)
The juice of half a lemon
salt, pepper
PREPARATION
Fill the kettle with water.
Remove any thick pieces of fat from the meat using kitchen scissors.
Wash the meat pieces well and dry them with kitchen paper.
Add olive oil in a wide saucepan and saute the onion slightly in medium heat while stirring.
Add the meat pieces. After a minute or so, turn them over carefully with a fork and add the garlic. Do not let the garlic burn.
Add water from the kettle until the meat pieces are half-covered or so.
When it starts to boil, take a spoon and a bowl and remove the foam that forms on the sides of the pan. Continue until there is hardly any foam left.
Add turmeric, a generous amount of black pepper (NO SALT YET!), bay leaf, all spice balls, ginger.
Mix well, turn down heat, cover and simmer for 1/2 hour.
Turn over the meat pieces carefully with a fork and simmer covered for another 1/2 hour.
Add salt and the carrots and bring to boil. Cover and simmer for another 20 minutes or so.
Taste to see if it needs more salt. When the meat is perfectly tender, the meal is ready. If there is too much liquid, leave uncovered and turn up the heat to boil for a couple more minutes.
Add the lemon juice and turn off the heat. Lift the pan and move gently from side to side for the lemon juice to be distributed evenly. Cover and leave it on the stove for a minute or two before serving, for the tastes to bind.
Note: You may want to put less lemon juice first and taste before you add more, in case you don’t like it too tangy.
Serve on a bed of boiled rice or fries and accompany with a green salad.
Here is my serving suggestion. Enjoy!
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