John Myers
Oriental Zucchini and Lamb Stew
The perfect oriental zucchini and lamb stew recipe with a picture and simple step-by-step instructions.
Optional additionally:
- Olive oil
- 500 g Lamb
- 2 Pc. Onions
- 1 Pc. Clove of garlic
- 2 cm Ginger
- 1 tsp Turmeric
- Salt pepper
- 3 tbsp Tomato paste
- 1 Can Chopped tomatoes
- 1 Pc. Lemon
- 30 g Raisins
- 30 g Cashew nuts
- 1 bunch Coriander
- Oriental spice mix, e.g. Berbere, Baharat, or Zhoug
- Cut the zucchini into approx. 3 cm thick slices. If you are using a very large zucchini, first halve it lengthways and then cut into thick slices. Heat about 5 tablespoons of olive oil in a large pan and fry the zucchini slices in portions on each side until golden brown. Remove and, if necessary, allow to drain on kitchen paper. Put aside.
- While the zucchini is frying, cut the lamb into bite-sized cubes. Peel and finely chop the garlic, onions and ginger. Heat about 2 tablespoons of oil in the pan and briefly sauté the onions, garlic and ginger. Add the meat and fry for about 6 minutes. Dust with turmeric. Stir in tomato paste and roast briefly.
- Pour in the chopped tomatoes. Possibly add a little more water, because everything should be just covered with liquid. Add the squeezed lemon juice. Season with salt, pepper and, if necessary, with an oriental spice mixture. With the lid on, simmer over low heat for about 30 – 40 minutes.
- Then add the fried zucchini slices. If you like, you can now add raisins and coarsely chopped cashew nuts. Let simmer for another 30 minutes. Serve sprinkled with chopped coriander.
- This fits e.g. Rice. If you like, you can add a dollop of yogurt over the dish. Drizzle with a little lemon juice if you like.
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