Ingredients
Scale
- 2 pounds lamb, cut into chunks
- 2 cups plain yogurt
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- 1 teaspoon turmeric
- 4 tablespoons olive oil
- Salt and pepper to taste
- 2 cups water
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add lamb chunks to the pot and brown on all sides.
- Stir in cumin, coriander, allspice, turmeric, salt, and pepper. Cook for 2-3 minutes until fragrant.
- Add water, cover the pot, and simmer for about 1.5 hours until lamb is tender.
- Once cooked, reduce heat and stir in yogurt slowly to avoid curdling. Cook for an additional 10 minutes.
- Serve hot over rice or with bread.
Notes
- Serve with a garnish of fresh parsley for added flavor.
- This dish can be made a day in advance and reheats well.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Jordanian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg