In a large pot add 8 cups water, lamb, 1 small onion, bay leaves, cinnamon stick, cardamom pods bring to a boil and then simmer until the meat is tender to the touch

* Step 2

Peel onions and cut into slices, peel the potatoes, eggplants and cut into cubes, cut zucchini into cubes, peel and cut tomatoes into small cubes

* Step 3

In an appropriate sauté pan, add the olive oil, the boiled lamb and sauté for a couple of minutes then start adding the vegetables gradually and stir in carefully

* Step 4

Continue to add all the spices, salt and 1 cup beef broth. Cover the pot and simmer for 30-40 minutes. Stir as needed taken care not to mash the vegetables

* Step 5

Transfer the stew to a serving dish or as desired. Serve next to rice with vermicelli. Serve hot.

Note: if there is a photo you can click to enlarge it

Tag

lamb cut into cubes Small Cinnamon Stick small onion bay leaf cardamom pods medium sized onions medium sized potatoes zucchinis large eggplant tomatoes 7spices Salt olive oil Beef Stock

Share on facebook