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Athenian Lamb Hotpot

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  Boneless lamb 2 Pound, cubed (1 Kilogram)
  Olive oil 3 Tablespoon
  Onions 2 , finely chopped
  Green pepper 1 , seeded and chopped
  Tomato paste 8 Fluid Ounce (250 Milliliter)
  Chicken stock 6 Fluid Ounce (185 Milliliter)
  Ground cardamom 12 Teaspoon
  Cinnamon stick 1 Large
  Freshly ground black pepper To Taste
  Chopped fresh coriander 2 Tablespoon

1. Trim meat of all visible fat. Heat 2 tablespoons of oil in a large saucepan. Cook the meat in batches until well browned on all sides. Transfer to a plate and set aside.
2. Heat remaining oil and cook onion and pepper for 2-3 minutes or until onion softens. Stir in tomato paste and stock. Stir well to lift pan sediment.
3. Add cardamom, cinnamon and pepper. Bring to the boil, reduce heat and simmer for 5 minutes. Return meat to the pan with coriander. Cover and simmer for 1 1/2 hours or until meat is tender and sauce thickens.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes

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Average: 4.4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2647 Calories from Fat 1042

% Daily Value*

Total Fat 117 g180.1%

Saturated Fat 30.5 g152.6%

Trans Fat 0 g

Cholesterol 782.5 mg260.8%

Sodium 1121.6 mg46.7%

Total Carbohydrates 130 g43.2%

Dietary Fiber 36.9 g147.7%

Sugars 47.2 g

Protein 282 g564.7%

Vitamin A 124.2% Vitamin C 356.9%

Calcium 46.3% Iron 101.6%

*Based on a 2000 Calorie diet

Athenian Lamb Hotpot Recipe