Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add lamb chunks and brown on all sides, about 5 minutes.
3. Remove lamb from pot and set aside.
4. Add onion and garlic to the pot and sauté until onion is translucent, about 3 minutes.
5. Add carrots and potatoes and sauté for another 5 minutes.
6. Add cumin, coriander, paprika, salt, and pepper to the pot and stir to combine.
7. Add canned tomatoes, beef broth, and chickpeas to the pot and stir to combine.
8. Add lamb back to the pot and bring to a boil.
9. Reduce heat to low and simmer for 2-3 hours, or until lamb is tender and falls apart easily.
10. Serve hot with bread or rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Chickpeas can be substituted with any other type of bean.
- Carrots and potatoes can be substituted with any other root vegetables.
Variations:
- Add chopped bell peppers or zucchini for extra vegetables.
- Add a pinch of cinnamon for a sweeter flavor.
- Add a dollop of yogurt or sour cream on top before serving.
Tips and tricks:
- Browning the lamb before adding it to the stew adds extra flavor.
- If the stew is too thick, add more beef broth or water to thin it out.
- For a thicker stew, add a tablespoon of flour to the pot before adding the canned tomatoes and broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve with bread or rice.
Suggested side dishes:
- Hummus and pita bread
- Tabouli salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the lamb is tough, let it simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mechoui is a traditional Palestinian dish that is typically made with lamb or beef. It is slow-cooked with vegetables and spices to create a hearty and flavorful stew.
Flavor profiles:
Savory, slightly spicy, and hearty.
Serving suggestions:
Serve hot with bread or rice.
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Region: Palestinian