Iraqi -style Lamb stew Recipe
Iraqi Lamb Stew
Ingredients
| 300g | Lean lamb |
| 2 | onions sliced |
| 25g | butter |
| 1 pint | organic vegetable stock |
| 2 | large carrots peeled and sliced |
| 1 teaspoon | organic Baharat |
| ½ teaspoon | Lumi powder |
| 200g | tinned tomatoes or peeled chopped fresh tomatoes |
| Steenbergs Perfect salt blend to taste | |
| Pitta with organic sumac to serve |
Method
- Fry the lamb and onions in the 25g butter till browned
- Add the carrots, baharat and Lumi to the pan
- Add the tomatoes if using fresh (if tinned add when the stew has been cooking for 30 minutes
- Add the vegetable stock
- Cook on a moderate heat for about 40 minutes, in which time the meat should be tender and the carrots are soft
- Serve with pitta that has been lightly sprinkled with sumac and olive oil and warmed in the oven
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