benazir's blog

Lemon Lamb Stew

Yikes the other day when I published my lamb and green bean dish that I had this picture for the longest mixed up with this one and I corrected it hopefully before I published it. For those that seen this mixup of the profile images of these recipes again I am sorry.

Today I am tired and have been washing clothes by hand much of the day. I am trying to pace myself so I do not tire myself out to the extreme. However this dish here is the bomb. It is coming to the end of my archive pictures and it has taken me all of this time to finish putting the them to rest with a story that deserves to be told.

This lemon lamb stew is amazing and you will need 1 kg or 1 lb of lamb washed. Add 1 capfull of white vinegar and fill the large mixing bowl up with water and wash and rinse until the water turns clear. Put this in the instant pot. Add 1/4 cup of either olive oil or grapeseed oil, in a mortar and pestle add 1 pinch each of cumin seeds, peppercorns of any color, 4 allspice berries, 1 small broken piece of cinnamon stick and grind until coarse and add to the meat. Add 1 pinch of either ground lemon peel or melessa which means lemon balm in Arabic. It gives a great lemony flavor.

Add 1 capful of lemon juice, 1 pinch each of lovage, parsley, savory, basil, sumac, thyme, oregano, dill weed, basil, 4 garlic cloves minced, 1 can of tomato paste, 1/4 cup of water, 1 bullion cube or 1 pinch of bullion powder, 3 dashes of maggi or knorr aroma, 2 pinches of Shan meat tenderizer. Stir to combine and turn on the instant pot to slow cook for 4 1/2 hours. There is a high and a low setting on the instant pot so you can toggle the slow cook button to set it between high and low and it is prefered to set it on the low setting on slow cook for the specific amount of time that I had mentioned.

You can eat this with couscous, rice khubs which means bread or even with millet. Also you can have some plain yogurt to eat on the side too as well.

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