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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Serve with hot, cooked rice. From the Usborne Children's World Cookbook given to my son, from Gramma, when he started learning to cook. Ingredients:
1 onion, peeled and chopped |
2 garlic cloves, minced |
3 medium tomatoes, cut into quarters |
1 1/2 lbs lean lamb, cut into 1-inch cubes |
1 pinch salt |
4 tablespoons lemon juice |
4 tablespoons butter |
1 teaspoon chili powder (or more to taste) |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1 teaspoon turmeric |
1 teaspoon black pepper |
1 bouillon cube, any flavor |
1 cup boiling water |
14 ounces tomatoes |
Directions:
1. In large bowl, combine the lamb, salt and the lemon juice. Mix well, then leave it to soak for 15 minutes.
2. Melt the butter in a in a dutch oven, or a deep pan, and cook the onion and garlic over a low heat for about five minutes, until soft.
3. Add the lamb and the spices to the pan.
4. Combine the boiling water and bouillon cube then add it to the pan. Add the can of tomatoes and simmer over low heat, stirring occasionally.
5. Cook the mixture for 20-25 minutes.
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