Ingredients
Lamb1000 grams
Zucchini3 pieces- Carrots5 pieces
- Large Onion1 piece
- Fresh Orange Juice240 milliliters
Flour3 tablespoons- Dried Apricots, Chopped60 grams
- Juice of a Sour Lemon1 piece
- Brown Sugar or Maple Syrup (Optional)60 grams
- Crushed Garlic with a Little Salt2 cloves
- Ground Anise1 teaspoon
Coriander1 teaspoon
Turmeric1 teaspoon
Cumin0.5 teaspoon
Cardamom0.5 teaspoon
Salt1.5 teaspoons
Spices0.5 teaspoon- Chili or Smoked Paprika1 teaspoon
- Oil as needed0
Steps
- 1
Sprinkle the anise on the stems and dip them in flour. Heat the oil in a pot and fry the stems evenly.
5 minRequired Tools:
Pot - 2
Chop the onion and fry it in oil, adding more if necessary. Add the garlic and all the spices.
5 minRequired Tools:
Knife
Cutting Board - 3
Fry for a few minutes, then add the carrots, zucchini, and apricots, and fry them all for a few minutes while stirring.
5 min - 4
Juice the orange and lemon and add the juice to the pot with the stems and 3 cups of water.
5 min - 5
Cover the pot and cook the stems on low heat for an hour and a half or until the meat is tender and separates from the bones.
90 min - 6
Remove the bones, cartilage, and fat, and cut the meat into small pieces.
5 min - 7
Serve the stew with rice or any other starch.
Nutrition Facts
Lambper 100gZucchiniper 100gFlourper 100gCorianderper 100gTurmericper 100gCuminper 100gCardamomper 100gSaltper 100gSpicesper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.