Lamb Tashreeb (Lamb Stew)

This is a special Valentine's Day post as I'm sure at the end of a Friday evening, you're feeling to have a warm hearty meal and also to impress your loved ones...

...So I believe this home made lamb stew is not only amazing to eat...but very simple to cook with basic ingredients...

First things first...You're probably wondering what is tashreeb? Tashreeb means a broth or a stew topped with meat or vegetables. This dish originates from Iran and the Middle-East. When making tashreeb, it's important to taste and adjust to your liking as everyone likes their stew in a particular way, also I modified a bit just to give it my own kick as I love a stew with rice and a tortilla on the side, but that's completely up to you, you can leave it out as usually it's served with either special Iranian bread or Pitta.

Ingredients

* 5 large lamb chunks (On the bone)

* 2 cloves of chopped garlic

* 2 tbsp olive oil

* 1/2 an onion

* 1 can of Plum or chopped tomatoes

* 1 tbsp Curry Powder

* A pinch of turmeric

* 2 tbsp of tomato paste

* 1 1/2 tbsp mixed spices

* A small cup of chicken stock

* Basmati Rice

Method

1. In a large pot, first put the olive oil then the meat. Once it's a little brown, then add the mixed spices, curry powder, turmeric, onion and add enough water to cover the meat to get the tender taste.

2. In the same pot, add the tomato paste and the plum tomatoes when the onions

start to caramelise. Add in a pinch of salt.

3. Then add the chicken stock, do this in small drops, so that you can adjust to your liking.

4. Bring the mixture to boil in a low heat, then cover and cook for another 40 minutes until

the tomatoes and onions are soft.

5. Once the stew is slightly thickened, then it is ready to serve with bread or rice.

* Another Tip: You can add chickpeas, okra, a variety of vegetables, chicken or lime juice.