Tuesday, October 6, 2009

Saudi Lamb Stew - Gorsan

Try an easy recipe to prepare a spicy Saudi Lamb Stew - Gorsan dish.


3 tablespoons vegetable oil
2 onions or 300 g, finely chopped
3 cloves garlic, crushed
¼ cup coriander leaves or 35 g, chopped
750 g lamb, cuts with bones
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
1 teaspoon ground cardamom
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, peeled and finely chopped
1 tablespoon tomato paste
3 cups water or 750 ml
2 cubes MAGGI® Mutton Bouillon
1 medium potato or 200 g, cut into large cubes
1 medium carrot or 150 g, cut into thick slices
200 g pumpkin, cut into medium size cubes
2 medium zucchini or 150 g, cut into thick slices
1 green bell pepper or 150 g, cut into thick slices


Heat oil in a large pot, add and cook onions over medium heat for 3-4 minutes. Add garlic, coriander, lamb cuts. Season with spices and cook with occasional stirring for 4-5 minutes.

Add chopped tomatoes, tomato paste, water and MAGGI® Mutton Bouillon . Bring to boil and simmer while covered on low heat for 1 hour or until the meat is almost tender.

Add potato cubes, carrot, pumpkin, zucchini and belle pepper, and cook for another 10-15 minutes or until vegetable are cooked.

Serve with Arabic bread or with cooked rice.

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