Lamb Stew with Sumac and Black Cardamom

 

 

 

 

Ingredients: 

• 500 g diced lamb shoulder
• 1 sliced onion
• 2 garlic cloves
• 1 tablespoon of sumac
• 3 capsules of black cardamom (shells opened, seeds lightly crushed)
• 400 g chopped tomatoes
• 1 tablespoon of tomato paste
• 1 teaspoon of ground cumin
• 2 tablespoons of olive oil
• Salt and pepper

Preparation: 

• Prepare the black cardamom:

• Open the black cardamom pods to release the seeds inside.
• Lightly crush the seeds with a pestle or the back of a spoon to release their aroma.
• Keep the shells for a subtler flavor, or use only the seeds for a stronger intensity.

• Sauté the ingredients:

• Heat the olive oil in a large pot.
• Add the sliced onion and minced or grated garlic. Sauté over medium heat until translucent.

• Brown the lamb:

• Add the lamb pieces and cook until well-browned on all sides.

• Add spices and tomatoes:

• Incorporate the sumac, crushed black cardamom seeds, shells (if used), and ground cumin. Stir well to coat the meat.
• Add the chopped tomatoes and tomato paste. Season with salt and pepper.

• Simmer:

• Cover the pot and simmer on low heat for 1.5 to 2 hours, stirring occasionally.
• If the liquid reduces too quickly, add a little water or warm broth.

Serve the stew with basmati rice, flatbread, or roasted vegetables.

Enjoy your meal!