Arabian Lamb Stew with Carrots and Zucchini

Ingredients

• 800 g lamb meat (e.g., shoulder)
• 2 Garlic cloves
• 2 onions
• 4 tbsp plant oil
• 1 cinnamon stick
• 1 tsp brown mustard seeds
• Salt
• Pepper
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp ground coriander
• chili powder
• 750 ml beef broth
• 2 carrots
• 1 Zucchini
• 150 g canned chickpeas

Instructions

1. 1.

   Wash the lamb, pat dry and cube. Peel and finely chop the garlic and one onion. Heat a little oil in a pot. Brown the lamb pieces in batches over high heat, then remove. Add the garlic and onion to the pot and sauté until translucent over low to medium heat for 3-4 minutes. Stir in cinnamon and mustard seeds. Season heavily with salt and pepper. Return the lamb to the pot. Add bay leaf, cumin, coriander and a pinch of chili powder. Pour in broth, bring to a boil, then cover and simmer gently for about 1 hour, stirring occasionally.

2. 2.

   Meanwhile peel and slice carrots into rounds. Trim zucchini, cut lengthwise into quarters and then into ~1 cm thick pieces. Slice the remaining onion into strips. Rinse chickpeas under cold water and drain. Add carrots and onions to the lamb and simmer for another ~20 minutes. Then add zucchini and chickpeas and cook for an additional 10 minutes. Finish with salt and pepper, and serve with couscous.