Lamb Recipe

SHAPTA

1. 1

   In a large bowl, combine the lamb with garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric, and chili. Add a pinch of salt and mix well. Let the meat marinate for 30 minutes to enhance depth of flavor.

2. 2

   Heat olive oil in a heavy-bottom pot over medium-high heat. Brown the lamb in batches on all sides, taking about 5-7 minutes per batch. Transfer browned lamb to a plate and set aside.

3. 3

   In the same pot, add the onions with a pinch of salt. Sauté until they become soft and lightly caramelized, about 8-10 minutes.

4. 4

   Return the browned lamb to the pot. Stir in the tomato paste and cook for 2 minutes to deepen the tomato flavor.

5. 5

   Pour in the crushed tomatoes and lamb stock. Scrape up any browned bits from the bottom of the pot, then bring the mixture to a gentle simmer.

6. 6

   Cover and reduce heat to low. Simmer slowly for about 1.5 hours, or until the lamb is very tender and the sauce has thickened and concentrated.

7. 7

   Uncover and simmer for an additional 15-20 minutes to tighten the sauce. Taste and adjust salt and pepper as needed, adding more chili if you like extra heat.

8. 8

   If the sauce is too thin, uncover and simmer longer to reduce. If too thick, add a splash of stock or water to reach the desired consistency.

9. 9

   Serve the lamb shapta hot, over steamed rice, flatbread, or couscous. Garnish with chopped fresh herbs (optional) and adjust seasoning with a final pinch of salt and pepper to taste.