Iraqi Lamb Stew

This month for Eat the World we are going to Iraq! a land of rich spices and lots of flavor. This is where traditional middle eastern food starts to mesh with the farther eastern flavors of India and Pakistan. For this recipe I adapted a stew posted on The Iraqi Family Cookbook with a few adjustments. I've had this recipe on my "to make soon" list so when Evelyn of CulturEatz posted this months country I knew I had to move this recipe from "to make soon" over to this weeks menu, and I'm so glad I did. This recipe with all it's wonderful spices was rich, and warming, and perfect for a snowy week.

1.5 lb. stew lamb (or beef)
3 Tbsp. oil
3 onions, chopped
3 cloves garlic, minced
1 (8 oz.) can crushed tomatoes
1 stick cinnamon
4 c. beef broth
1/2 - 1 tsp. salt
3 cloves, ground
1/4 tsp. allspice
1/2 tsp. black pepper
1/4 tsp. cardamom
4 medium potatoes, cubes
1 (12 oz.) bag frozen peas

Heat the oil in a medium skillet with a lid. Add the beef, in batches, and cook until browned on two sides. Remove the meat and keep warm. Add the onion to the pan and cook for 1 minute. Reduce the heat to medium low and cook, stirring, until caramelized. This should take about 20 minutes. 

Turn the heat to medium high and add the garlic to the pan, cook for 1 minute. Add the tomato, cinnamon stick, beef broth, browned meat, salt, cloves, allspice, black pepper, and cardamom to the pan. 

Cover and simmer over medium heat for 90 minutes for lamb or 2 hours for beef. 

Remove the lid and add the potatoes and peas. Stir in to get the vegetables in to the stew and replace the lid. Simmer for 25 - 30 minutes or until the potatoes are tender. 

Serve with jasmine rice or flat bread and yogurt sauce. 

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Check out all the wonderful Iraqi dishes by fellow Eat the World members and share with #EatTheWorld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

• Culinary Adventures with Camilla: Hadgi Badah (Iraqi Cardamom Cookies)
• The Schizo Chef: Iraqi Parda Pulao 
• Amy’s Cooking Adventures: T’Bit (Iraqi Slow Cooked Chicken & Brown Rice)
• Sneha’s Recipe: Potato Kubbi/Potato Chap
• CulturEatz: Kahi with Gaymar Breakfast
• A Day in the Life on the Farm: Tepsi Baytinijan 
• Making Miracles: Iraqi Rice & Potato Balls  

Check out previous #Eat the World contributions!

• Trinidad and Tobago - Trini Spiced Macaroni Pie
• Portugal - Tremocos Beans
• Ukraine - Pickled Tomatoes
  
• Egypt - Ful Medames
• Finland - Vispipuuro
• Israel - Chicken Shawarma
• Cambodia - Khmer Lok Lak
• Georgia - Satsivi
• England - Lancashire Hotpot
• Ethiopia - Misir Wot
• Poland - Zupa Orgorkowa
• India - Gulab Jamun
• Lebanon - Garlic Toum
• Argentina - Revuelto Gramajo
• France - Choucroute Garnie
• New Zealand - Hokey Pokey Ice Cream
• Sweden - Farskpotatis
• Kenya - Nyama Choma