Sunday, February 3, 2013
Lamb Stew with Potatoes and Peas
You could use stewing beef for this recipe, but you need to cook it longer.
1 pound stewing lamb
2 cloves garlic, chopped
1 cinnamon stick
1 teaspoon salt
1 teaspoon Arabian spice-Bahar (cinnamon,allspice,cloves,cardamom,black pepper)
1 (8-ounce) can tomato sauce
1 (16-ounce) can diced tomatoes
2 cups water
3 large potatoes, peeled and cubed
1 cup frozen peas
Heat oil in a pot and sauté the lamb for 5 minutes. Add garlic, salt, cinnamon stick, spices and stir. Pour the tomato sauce and the diced tomatoes and bring to a boil. Reduce heat and add the water, and simmer on medium heat covered for one hour until lamb is cooked.
Add the potatoes and peas, and add 1 more cup of water and simmer until potatoes are soft and cooked. Check the sauce if it needs more salt. Serve it with saffron rice and salad.