- Olive oil - 3 items. spoons
- Lamb meat - 1 Kilogram
- Paprika - 2 Teaspoons
- Turmeric - 1 Teaspoon
- Cumin - 1/2 Teaspoon
- Cayenne pepper - 1/4 teaspoons
- Cinnamon - 1 teaspoon
- Carnation - 1/4 Teaspoons
- Cardamom - 1/2 Teaspoon
- Salt - 1 teaspoon
- Ginger - 1/2 Teaspoon
- Saffron - 1/4 Teaspoons
- Garlic Powder - 3/4 Teaspoons
- Coriander - 3/4 Teaspoons
- Bow - 2 pieces
- Carrot - 5 pieces
- Garlic - 3 Teeth
- Lemon Citrus - 20 Grams
- Chicken broth - 400 Grams
- Tomato paste - 1 st. a spoon
- Honey - 1 st. a spoon
- Cornstarch - 1 st. a spoon
- Water - 1 st. a spoon
1. Cut lamb cubes, mix with two tablespoons of olive oil and set aside. 2. In a large plastic bag, mix the paprika, turmeric, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder and coriander and shake the package well to mix the ingredients. Add the mutton to the package and try again to make the meat covered with spices. Put in the refrigerator for 8 hours, and preferably at night. 3. Preheat the remaining olive oil in a pot over medium heat. Add 1/3 mutton and brown well. Repeat two more times, then add onions and carrots and cook for 5 minutes. Peel the garlic and add to the pot. Add the ginger and cook for another 5 minutes. Add lemon zest, chicken broth, tomato paste and honey. 4. Bring to a boil, twist the fire, cover and cook over low heat for 1 to 2 hours, stirring occasionally, until the meat becomes tender. If the mixture is too liquid, you can thicken it, add water and cornstarch on the last 5 minutes of cooking. Serve with rice or couscous.
Servings: 4