Lamb Stew In Tomato Sauce With Fresh Tomatoes
By August 19, 2013Published:
Lamb in tomato sauce is one of those dishes that my wife cooks just awesome. She doesn’t particularly like either lamb or meat in tomato sauce, but I love it. That’s why she sometimes pleases me in one way or another. This time she pleased me with a dish combining both. I certainly could not help capturing it...
- Serves: 8-12 Servings
- 1.2 kg lamb (not fat, but a piece with veins would be ideal)
- 2 medium and 1 small onions
- zirvak spice mix (turmeric, black pepper, garlic, cumin, coriander, salt, herbs, chili)
- 2 tbsp tomato paste
- 2 tbsp bbq sauce
- 4-5 medium tomatoes
- half bunch fresh basil
- salt and pepper
- First of all, choose a high pan, in which you will cook (dutch ovens are ideal for this, well, at least I really like them). Cut 2 medium onions into half-rings and fry over medium heat for them to have a slight blush. Take out the onions and fry the mutton.
- It's better to fry the mutton better in portions over high heat, so that it wouldn’t start to stew too early.
- When all the lamb is fried, put it to the onion into the bowl, pour some boiling water, so that there were about 2 centimeters of liquid, add spices, cover the bowl with a lid and stew over low heat for half an hour.
- Before the end of stewing, make the frying. For this, fry the rest of the finely chopped onion to blush. Add the tomato paste. Stir well and fry for 1-2 minutes. Add salt, pepper and sugar. Add a glass of boiling water and boil for about 5 minutes.
- Peel the tomatoes and cut into slices. Then add the finely chopped basil to the frying. Let the frying simmer for 2-3 minutes and add to the main course. Stir and leave stewing for another 3-5 minutes. Next try, add salt, pepper and voila!