Ingredients:
1 pound (450g) diced lamb
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
Salt and black pepper to taste
1 can (14 oz) diced tomatoes
1 cup chicken or vegetable broth
1 cup diced carrots
1 cup diced potatoes
1 cup diced bell peppers (any color)
Fresh cilantro or parsley for garnish (optional)
Instructions:
Season the Lamb: In a bowl, combine the diced lamb with the cumin, coriander, paprika, ground cinnamon, salt, and black pepper. Toss the lamb until it's well coated with the spices. Let it marinate for at least 30 minutes in the refrigerator.
Sear the Lamb: Heat the olive oil in a large, heavy-bottomed skillet or a Dutch oven over medium-high heat. Add the marinated lamb pieces and sear them until they're browned on all sides. This should take about 5-7 minutes. Remove the lamb from the pan and set it aside.
Saute the Aromatics: In the same pan, add the chopped onion and garlic. Sauté for about 2-3 minutes, or until they become fragrant and the onion turns translucent.
Add the Vegetables: Add the diced carrots, potatoes, and bell peppers to the pan. Sauté for another 3-4 minutes to lightly cook the vegetables.
Return the Lamb: Return the seared lamb to the pan with the vegetables.
Add the Liquid: Pour in the diced tomatoes and chicken or vegetable broth. Stir well to combine all the ingredients.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 30-40 minutes, or until the lamb is tender and the vegetables are cooked through. Stir occasionally.
Taste and Adjust: Taste the stew and adjust the seasoning with more salt and pepper if needed.
Serve: Once the lamb is tender and the flavors have melded together, remove the pan from the heat. Serve your diced lamb stew hot, garnished with fresh cilantro or parsley if desired.
