1.5 kg Bone- in lamb shoulder
4 pcs Dry lemon 
2 pcs Onion 
2 pcs Bay leaves 
5 gm Whole cloves 
1/4 cup Cooking oil 
3 cloves Garlic 
200 gm Tomato paste 
2 tbsp Cumin 
2 tbsp Cinnamon 
2 tbsp Corinder Seed 
1/4 tsp Cardamom 
4 pcs Tomatoes 
15 pcs Potatoes 
2 pcs Carrots 
2 pcs Zucchini 
1 tsp AJI-SHIO® White Pepper 
10 gm AJI-NO-MOTO® 
6 pcs Arabic Flatbread 
5 gm Salt 

Steps :

  1. Boil lamb shoulder in water
  2. Strain excess fat
  3. Add whole onion
  4. Season broth with salt, AJI-NO-MOTO®, cloves, bay leaves, dried lemon, AJI-SHIO® White Pepper and salt
  5. Simmer for 1.5 hours under medium heat
  6. Add lamb to pot and cook, turning as needed, until browned on all sides, about 6 minutes.
  7. Remove lamb for later use
  8. Prepare vegetables and cut to chunks
  9. Dice onions and garlic
  10. Lightly brown onions and garlic on medium heat
  11. Add lamb and tomatoes
  12. Add ground herbs (cardamom, coriander seeds, cinnamon and cumin)
  13. Add salt AJI-NO-MOTO® and AJI-SHIO® White Pepper
  14. Add vegetables (potatoes, carrots, zucchini and dried lemon)
  15. Add tomato paste and broth, simmer till potatoes are soft
  16. Serve on a bed of flatbread
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