Back to 6 servings Stew 2 pounds lamb shoulder or lamb chunks, bone-in preferred for richer broth; cut into 1 1/2-inch pieces 3 tablespoons vegetable oil 2 large yellow onions, 1 sliced into half-moons, 1 quartered 4 garlic cloves, whole 2 bay leaves 5 green cardamom pods, lightly crushed 1 cinnamon stick, halved 2 tablespoons tomato paste 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1 teaspoon curry powder 1 teaspoon black pepper 1 tablespoon kosher salt, more to taste; season after the meat is tender 8 cups water, plus more as needed Vegetables 2 medium potatoes, peeled and cut into large chunks 2 large carrots, peeled and cut into half-inch pieces 2 cups cauliflower florets 1 cup cooked chickpeas, canned, rinsed; optional Stew 2 tablespoons apple cider vinegar, optional, added with the spices Serving 4 pieces pita or naan bread, torn into large pieces 2 dried limes lumi, pierced; optional fresh cilantro or parsley, chopped, for garnish; optional
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1 Step 1: Place the lamb in a large pot, cover with the water and bring to a high boil over high heat, skimming off the foam as it rises.2 Step 2: Reduce to a gentle simmer, cover and cook for about 45 minutes until the lamb is tender. Strain the meat from the stock and reserve both.3 Step 3: Heat the oil in a clean large pot over medium heat. Add the sliced onion with a pinch of salt and cook 5 minutes until soft and golden, not browned.4 Step 4: Add the cooked lamb, whole garlic, bay leaves, cardamom, cinnamon, tomato paste, coriander, cumin, turmeric, curry powder and black pepper. Stir for 2 minutes until fragrant.5 Step 5: Add the apple cider vinegar if using, then pour in enough reserved stock to cover the meat by about 1 inch, adding water if needed. Bring to a boil.6 Step 6: Add the potatoes, carrots and quartered onion and simmer over medium heat for 15 minutes.7 Step 7: Add the cauliflower and chickpeas, if using, and simmer 15 minutes more until all the vegetables are tender.8 Step 8: Season with kosher salt to taste, stir in the lumi if using, and remove the bay leaves and cinnamon before serving.9 Step 9: Tear the bread into large pieces and place in shallow bowls. Ladle the lamb, vegetables and broth over the bread so it soaks up the stew, and garnish with cilantro or parsley if desired.getsaucepan.com/r/c64d8d37-d83f-589c-a789-2bc59bd602da
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