This is my take on Cafe Mediterranean's Lamb Stew. I haven't had it for a long time but I remember really loving it and have since searched high and low, but in vain, for that recipe. The ingredients that I used below are based on what I can remember of the taste and smell of that dish, so I may have gone overboard (or maybe fallen short) with the marinade. Anyhow, I made this dish once on the fly and was extremely surprised (yes, surprised) by how good it was :) It was a huge hit with my family they demanded that I make it again with lamb which I did and it was an even bigger success. Enjoy!
INGREDIENTS
Marinade (combine all in equal amounts)
Cumin
Ground Coriander
Turmeric
Ground Cinnamon
Curry
Ground Pepper
Bay Leaves
Cloves
Stew
Beef ribs (can substitute with Lamb shoulder pieces)
Diced/Crushed Tomatoes (can substitute with tomato sauce)
Pepper Corns
Beef Broth (beef cubes + water)
Carrots
Potatoes
Garlic
Onions
Salt
Sugar
Chili Flakes
STEPS
1. Marinate Beef overnight.
2. To start cooking, saute garlic and onions together in olive oil for about 45 seconds to 1 minute in high heat.
3. Add meat and brown it without cooking through.
4. Add peppercorns and continue sauteeing.
5. Add the diced tomatoes and stir to coat the meat.
6. Add the beef broth and let simmer for about 25 minutes or until broth reduces halfway
7. Add some salt, sugar and chili flakes to fit your taste.
7. Add the potatoes and carrots.
8. Test potatoes/carrots for doneness and remove from flame.
