Kodsiah Recipe

Cooking Instructions

1. 1

   Searing the Lamb

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed lamb shoulder and sear until browned on all sides. Remove the lamb and set aside.

2. 2

   Sautéing Aromatics

   In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional minute until fragrant.

3. 3

   Building the Flavor Base

   Stir in the tomato paste, ground cumin, ground coriander, turmeric, cinnamon stick, salt, and black pepper. Cook for 2-3 minutes, allowing the spices to bloom.

4. 4

   Simmering the Dish

   Return the seared lamb to the pot and add the water or broth. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 1.5 to 2 hours until the lamb is tender.

5. 5

   Final Touches

   Once the lamb is tender, remove the cinnamon stick and adjust seasoning if necessary. Serve hot, garnished with fresh chopped cilantro.