Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into cubes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup Moambe sauce
- 2 cups cooked rice
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute.
6. Stir in the tomato paste, paprika, cumin, coriander, ginger, salt, and black pepper.
7. Pour in the chicken broth and Moambe sauce and stir to combine.
8. Return the lamb to the pot and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the lamb is tender.
10. Serve the Moambe lamb over cooked rice.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 25g
Protein: 38g
Sodium: 1200mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Moambe sauce can be substituted with tomato sauce or pureed tomatoes
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the pot for a heartier meal
- Use different spices such as cinnamon or turmeric for a different flavor profile
Tips and tricks:
- Brown the lamb in batches to ensure even browning
- Use a slotted spoon to remove the lamb from the pot to avoid overcrowding
- Stir the Moambe sauce before adding it to the pot to ensure it is well mixed
Storage instructions:
Store leftover Moambe lamb in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Moambe lamb in a pot over low heat until heated through.
Presentation ideas:
Serve the Moambe lamb in a large serving dish with the cooked rice on the side.
Garnishes:
Garnish the Moambe lamb with chopped fresh parsley or cilantro.
Pairings:
Serve the Moambe lamb with a side salad or steamed vegetables.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the Moambe lamb is too thick, add more chicken broth or water to thin it out
- If the lamb is tough, cook it for longer until it is tender
Food safety advice:
- Ensure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Store leftover Moambe lamb in the refrigerator within 2 hours of cooking
Food history:
Moambe sauce is a traditional sauce in Central Africa made from palm fruit. It is commonly used in stews and soups.
Flavor profiles:
The Moambe lamb has a rich and savory flavor with a hint of sweetness from the Moambe sauce.
Serving suggestions:
Serve the Moambe lamb with a side of cooked rice and a fresh salad for a complete meal.
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Region: Georgian