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Athenian Lamb Hotpot

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Ingredients
  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
Directions

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: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Interest: 
Holiday, Healthy
Ingredient: 
Lamb
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
0 Minutes

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