The Lamb Stew That Will Change Your Life

Ingredients:
1. Frozen diced lamb (adjust the quantity for your servings)
2. 1 jar of homemade tomato sauce
3. 1 teaspoon powdered onion
4. 1 teaspoon powdered garlic
5. 1 tablespoon olive oil
6. Paprika (optional, for a bit of smoky flavor)
7. Salt and pepper (to taste)
8. 1 cup of stock (vegetable or lamb, or even water if needed)
Instructions:
1. Heat the Oil:
• In a large pot or pan, heat the olive oil over medium heat.
2. Add the Seasonings:
• Stir in the powdered onion and powdered garlic. Cook for about 30 seconds to release their flavours. (If using paprika, add it here and stir briefly.)
3. Cook the Lamb:
• Add the frozen diced lamb straight into the pot. Cook for about 5-7 minutes, stirring occasionally, until the lamb starts to brown and release its juices.
4. Incorporate the Tomato Sauce:
• Pour in the jar of homemade tomato sauce. Stir to combine with the lamb and seasonings.
5. Simmer the Stew:
• Add 1 cup of stock or water to loosen the sauce slightly.
• Season with salt and pepper to taste.
• Reduce the heat to low, cover, and let the stew simmer gently for about 25-30 minutes, or until the lamb is tender and the sauce has thickened.
6. Serve:
• Serve this hearty lamb stew over couscous, rice, mashed potatoes, or with a side of crusty bread.
To see my homemade tomato sauce video : This Tomato Sauce Will Blow Your Taste Buds Away! • This Tomato Sauce Will...

[@nadinea8628]

الله يعطيك ألف عافية لو سمحت شيف فيك تعطيني وصفة تتبيلة طيبة لفخد الغنم مع رز عجنب وما يطلع ناشف صراحة ما بوثق إلا بوصفاتك عشان بدي اعمل عشاء ليلة راس السنة لأولادي. شكرا

[@MothersRitual]

Thank you for your support and your blessings really appreciate it. May God Bless you and your family too. Here’s recipe that I believe will be perfect for you. Marinated Lamb Leg with Rice Recipe Ingredients: For the Lamb Leg: • 1 whole lamb leg (about 4-5 lbs) • 4 cloves garlic (minced) • 2 tbsp olive oil • 1 cup plain yogurt • Juice of 2 lemons • 2 tbsp pomegranate molasses (optional for sweetness) • 2 tsp ground cumin • 2 tsp ground coriander • 1 tsp paprika • 1 tsp turmeric • 1 tsp cinnamon • 1 tbsp fresh rosemary or thyme (chopped) • 1 tbsp salt • 1 tsp black pepper For the Rice: • 2 cups basmati rice (soaked for 30 minutes) • 4 cups chicken or lamb broth • 1 tbsp butter or ghee • 1 onion (finely chopped) • 1 cinnamon stick • 3-4 cardamom pods • 3-4 cloves • 1 tsp turmeric • 1/2 cup slivered almonds or raisins (optional, for garnish) Instructions: For the Lamb Leg: 1. Prepare the Marinade: • In a bowl, mix yogurt, garlic, olive oil, lemon juice, pomegranate molasses, and all the spices and herbs. • Rub the marinade all over the lamb leg, making sure to coat it evenly. For best results, let it marinate in the refrigerator for at least 6 hours or overnight. 2. Roast the Lamb: • Preheat your oven to 325°F (160°C). • Place the lamb leg in a roasting pan. Cover it with foil and roast for 3-4 hours (depending on size), basting occasionally with its juices. • For a golden crust, remove the foil in the last 30 minutes and increase the temperature to 400°F (200°C). • Let it rest for 15-20 minutes before slicing. For the Rice: 1. In a large pot, melt butter or ghee and sauté the onions until golden. 2. Add the cinnamon stick, cardamom pods, cloves, and turmeric, and stir for 1-2 minutes. 3. Add the soaked and drained rice, stirring to coat it in the spices. 4. Pour in the broth, bring to a boil, then reduce heat to low and cover. Cook for about 15-20 minutes until the rice is tender and the liquid is absorbed. 5. Fluff the rice with a fork, and garnish with slivered almonds or raisins if desired. Serving: Serve the tender lamb slices over the spiced rice with a side of salad or yogurt sauce. For extra flavor, drizzle the lamb juices from the roasting pan over the rice. This dish will make for a fantastic New Year’s Eve dinner! Thank you again