Lamb Qima Stew

Nadia El-MasriCocinero

Ingredientes

• 10 grams of butter
  10 grams
• 800 grams of lamb shank
  800 grams
• 300 grams of onion, chopped
  300 grams
• 300 grams of tomato, chopped and peeled
  300 grams
• 30 grams of crushed garlic
  30 grams
• 300 grams of peeled potatoes, cut into 3 cm cubes
  300 grams
• 100 grams of chickpeas, soaked for 4 hours
  100 grams
• 10 grams of turmeric
  10 grams
• 10 grams of cardamom pods
  10 grams
• 30 grams of dried lime
  30 grams
• 2 cubes of Maggi chicken broth
  2 cubes
• 1500 ml of hot water
  1500 ml

Pasos

1. 1

   In a large pot, melt the butter and sauté the lamb shanks for 5 minutes.

   Herramientas necesarias:

   Olla

   5 minutos
2. 2

   Add the onion, tomato, garlic, potato, chickpeas, turmeric, cardamom pods, dried lime, Maggi chicken broth, and water, then cover the pot and simmer on medium heat for two hours or until the meat and chickpeas are fully cooked and tender.

   120 minutos
3. 3

   Remove the dried lime, cardamom pods, and meat from the pot. Discard the lime and cardamom pods and let the meat cool. Then, remove the bones.

   5 minutos
4. 4

   Strain the remaining contents in the pot, keeping the broth.

   5 minutos
5. 5

   Return the meat and strained vegetables to the pot and mash the ingredients with a mallet until the meat is shredded and the vegetables are mashed (do not use a food processor).

   5 minutos
6. 6

   Place the meat and vegetable mixture on a large plate and pour some of the sauce over it, serving hot with the broth and green onions as a side dish. The dish can be served with flatbread or white rice.

   5 minutos

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas