How to Make Award-winning Vegetables_and_Lamb_Stew

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegetables_and_lamb_stew. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Vegetables_and_Lamb_Stew is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Vegetables_and_Lamb_Stew is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook vegetables_and_lamb_stew using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Vegetables_and_Lamb_Stew:

1. Take 1 kg lamb - cut into cubes
2. Take 1 small cinnamon stick
3. Take 1 small onion
4. Prepare 1 bay leaf
5. Prepare 3 cardamom pods
6. Prepare 2 medium-sized onions
7. Prepare 4 medium-sized potatoes
8. Make ready 3 zucchinis
9. Make ready 1 Large eggplant
10. Get 500 g tomatoes
11. Make ready 1 tsp 7spices
12. Get 1 tsp salt
13. Get 2 tbsp olive oil
14. Make ready 1 cup beef stock
15. Prepare water as needed for boiling

Instructions to make Vegetables_and_Lamb_Stew:

1. In a large pot add 8 cups water, lamb, 1 small onion, bay leaves, cinnamon stick, cardamom pods bring to a boil and then simmer until the meat is tender to the touch
2. Peel onions and cut into slices, peel the potatoes, eggplants and cut into cubes, cut zucchini into cubes, peel and cut tomatoes into small cubes
3. In an appropriate sauté pan, add the olive oil, the boiled lamb and sauté for a couple of minutes then start adding the vegetables gradually and stir in carefully
4. Continue to add all the spices, salt and 1 cup beef broth. Cover the pot and simmer for 30-40 minutes. Stir as needed taken care not to mash the vegetables
5. Transfer the stew to a serving dish or as desired. Serve next to rice with vermicelli. Serve hot.

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