Maru We Lamb

Ingredients

1 kg (2.2 lbs) lamb, cut into chunks
2 large onions, finely chopped
4 cloves garlic, minced
3 tablespoons vegetable oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional for heat)
2 large tomatoes, diced
1 cup plain yogurt
2 cups water or beef stock
2 large potatoes, peeled and cubed
2 large carrots, peeled and sliced
1 cup green peas
Salt to taste
Fresh cilantro or parsley for garnish

Instructions

Brown the Lamb

Heat the vegetable oil in a large pot over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set aside.

Saut√© Aromatics

In the same pot, add the chopped onions and minced garlic. Cook until the onions are soft and translucent.

Add Spices and Tomatoes

Stir in the ground cumin, coriander, paprika, turmeric, cinnamon, black pepper, and cayenne pepper if using. Cook for a minute to release the flavors. Add the diced tomatoes and cook until they break down and form a sauce.

Combine Ingredients

Return the browned lamb to the pot. Stir to coat the meat with the spice mixture. Add the yogurt and mix well.

Add Liquid and Vegetables

Pour in the water or beef stock. Add the cubed potatoes, sliced carrots, and green peas. Stir to combine.

Simmer

Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours, or until the lamb and vegetables are tender.

Season and Serve

Taste and adjust the seasoning with salt as needed. Garnish with fresh cilantro or parsley before serving.