Ingredients for Lamb In Tomato Sauce
- 2 lbs boneless lamb (stewing meat, cut into 1 1/2 inch cubes)
- 1 (28 ounce) can crushed tomatoes
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- Tomato Sauce
- Tomato Paste
- salt and pepper to taste
- fresh parsley for garnish
- 1 tablespoon olive oil
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How to Make Lamb In Tomato Sauce
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly.
- Return the browned lamb to the pot. Add the crushed tomatoes and lamb stock (or water). Bring to a simmer, then reduce heat to low, cover, and cook for at least 60 minutes, or until the lamb is very tender.
- Season with salt and pepper to taste. If the sauce is too thick, add a little more water or stock. If it's too thin, simmer uncovered for a few more minutes.
- Garnish with fresh parsley before serving. Serve hot with couscous, rice, or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
36g
Fat
28g
Carbs
5g
