Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 4 medium potatoes, peeled and cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup water
- 1/4 cup chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Add the tomato paste, paprika, cumin, coriander, salt, and black pepper. Stir to combine.
5. Add the potatoes and water. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. Simmer for 45-60 minutes, or until the lamb and potatoes are tender.
8. Stir in the chopped parsley.
9. Serve hot.
15 minutes preparation, 60 minutes cooking
Temperature: Medium-high heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 24g
- Protein: 24g
- Fiber: 4g
- Sugar: 3g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Potatoes can be substituted with sweet potatoes or carrots.
Variations:
- Add chopped tomatoes for a more tomato-based sauce.
- Add chickpeas for extra protein and fiber.
- Add chopped bell peppers for extra color and flavor.
Tips and tricks:
- Cut the lamb and potatoes into small pieces for faster cooking.
- Use a Dutch oven for even heat distribution.
- Serve with bread or rice for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter.
- Garnish with additional chopped parsley.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Bread or rice
- Salad
Suggested side dishes:
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the lamb or potatoes are not tender after 60 minutes, continue to simmer until they are.
Food safety advice:
- Cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Bedura is a traditional Moroccan dish made with lamb and vegetables.
Flavor profiles:
- Savory, slightly spicy, and aromatic.
Serving suggestions:
- Serve hot as a main dish.
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