Middle Eastern > Lamb Stews

Lamb and Colocasia Stew Recipe

Ingredients with Measurements:
- 1 pound lamb stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 pound colocasia, peeled and cut into bite-sized pieces
- 1 can diced tomatoes, drained
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Peeler

Step-by-step instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
5. Add the cumin, coriander, paprika, cinnamon, ginger, salt, and black pepper to the pot and cook for 1 minute.
6. Add the beef broth, colocasia, and diced tomatoes to the pot and stir to combine.
7. Return the lamb to the pot and bring the stew to a simmer.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender and the colocasia is cooked through.
9. Stir in the chopped parsley and serve hot.

Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Simmer on low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 28g
Protein: 30g
Sodium: 800mg
Fiber: 6g
Sugar: 6g

Substitutions for ingredients:
- Lamb stew meat can be substituted with beef stew meat or chicken thighs.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Colocasia can be substituted with potatoes or sweet potatoes.

- Add chopped carrots and celery to the stew for extra vegetables.
- Use lamb shanks instead of stew meat for a richer flavor.
- Add a can of chickpeas for extra protein and fiber.

Tips and tricks:
- Browning the lamb before cooking it in the stew adds extra flavor.
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few minutes to thicken it up.

Storage instructions:
Refrigerate the leftover stew in an airtight container for up to 3 days.

Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.

Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped parsley on top.

Garnish the stew with a dollop of sour cream or plain yogurt.

Serve the stew with crusty bread or rice.

Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread

Troubleshooting advice:
- If the stew is too salty, add a peeled potato to the pot and simmer for 10 minutes. The potato will absorb some of the salt.
- If the stew is too spicy, add a dollop of sour cream or plain yogurt to cool it down.

Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store the leftover stew in the refrigerator within 2 hours of cooking.

Food history:
Lamb and colocasia stew is a traditional Middle Eastern dish that has been enjoyed for centuries.

Flavor profiles:
The stew has a rich and savory flavor with hints of warm spices like cumin, coriander, and cinnamon.

Serving suggestions:
Serve the stew in bowls with a side of crusty bread or rice.

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Taste: Savory, Tangy, Spicy, Earthy, Herbal