Athenian Lamb Hotpot
|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.