Day 4 of the 12 Days of Caravan-Serai Cooking

Common to many countries of the Middle East, this lamb stew is made up of cube cut pieces of lamb that are stewed with tomatoes. A garlic and rosemary marinade really compliments the flavor of the lamb.

Ingredients:

3 1/2 lbs lamb shoulder, cut into 1 1/2 inch pieces

2 cups chicken stock

1 28 oz can crushed tomatoes

3 onions, chopped

2 cloves garlic, crushed

1 sprig fresh rosemary

2 tablespoons olive oil

1/4 teaspoon salt

1/2 teaspoon ground black pepper

 

Preparation:

Place lamb on a large plate and sprinkle with salt, pepper, and rosemary. Cover and let marinade in refrigerator for 4 hours.

Heat olive oil in a large skillet. Add lamb and toss until browned, approximately 10 minutes. Add onions and cook another 5-7 minutes, until onions are tender. Cover and reduce heat to low. Cook for an additional 10 minutes, stirring occasionally to prevent sticking.

In a large bowl combine tomatoes and garlic. Stir well. Add mixture to lamb and onions, stirring well. Add chicken stock, cover and cook for 2 1/2 hours. Serve with warm pita bread.