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Yemeni stewed lamb


Lamb is one of my husbands favorite dishes and so he was really happy when someone requested this dish! Unfortunately, its also one of those meats which is on the more expensive side and it is also not readily available at the regular supermarket. We ended up making a trip to the local halal meat shop to get this and we purchased the whole leg of lamb for around 40$ and they cut it into thirds for us. This recipe used 1/3 of the leg, although I dont know how many pounds exactly--it was enough for four small servings. To be honest, I rarely measure things when Im cooking, every time I make it a bit different and thats how I discover new things. Of course I need to measure it when it comes time to write down the recipe and share it with people, but Im always concerned that something will get misinterpreted along the way. So, if you like to add more spices, or you want to make the broth thicker by adding more flour--then go for it. And let us know if you discovered something good :)


About 1 pound or more of bone-in lamb meat
1 onion, chopped
green chili to taste
3 cloves of garlic, minced
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp ground black pepper
pinch each of cinnamon, cloves, and turmeric
1 1/2 tsp. of salt, more or less to taste
several cardamom pods
bay leaf
1 tbsp. oil
1-2 tbsp. white flour
4-6 cups water

How to make

1. Begin my washing the meat. Heat the oil, onions, and garlic in a large saucepan on medium heat. If you want the dish to be spicy, then cut up the chilis and cook them in the oil.
2. When the onions have browned, add in the meat and spices/salt and cook the meat until browned on the outside, 5-10 minutes. Add a couple spoonfuls of water slowly to the flour and stir it, making a paste. This is so the flour doesn't get lumpy. Then add that to the broth mixture.
3. Add enough water to cover the meat, about 4-6 cups. Cover and cook it on medium-high heat for at least an hour or until the meat is tender. You could also use a pressure cooker.
4. Remove any whole spices and serve with a squeeze of lemon if you like. This goes well with rice or bread.