Chainaki: Slow-Cooked Lamb and Vegetable Stew

• •1.5 lb Boneless lamb shoulder or leg (cut into 1.5-inch cubes)
• •2 tbsp Olive oil
• •1 piece Yellow onion (large, chopped)
• •4 piece Garlic cloves (minced)
• •2 piece Carrots (medium, peeled and sliced)
• •2 piece Potatoes (medium, peeled and cubed)
• •1 piece Red bell pepper (seeded and chopped)
• •1 Canned diced tomatoes (14.5 oz, undrained)
• •2 cup Lamb or beef broth
• •1 tsp Dried oregano
• •1 piece Bay leaf
• •1 tsp Salt (or to taste)
• •0.5 tsp Black pepper (or to taste)
• •2 tbsp Fresh parsley (chopped, for garnish)

Instructions

1. 1

   Pat the lamb cubes dry with paper towels and season generously with salt and pepper.

2. 2

   Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add lamb in batches, browning on all sides. Do not overcrowd the pot. Remove browned lamb and set aside.

3. 3

   Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Return the browned lamb to the pot. Add carrots, potatoes, red bell pepper, diced tomatoes (undrained), lamb broth, dried oregano, bay leaf, salt, and pepper. Stir well to combine.

5. 5

   Bring the mixture to a simmer, then reduce heat to low, cover the pot tightly, and let it slow cook for 2 to 2.5 hours, or until the lamb is fork-tender and the vegetables are soft. Stir occasionally to prevent sticking.

6. 6

   Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley.

Chef's Tips

• 💡For even more depth of flavor, you can add a splash of red wine (about 1/2 cup) when you add the broth and tomatoes.
• 💡This dish tastes even better the next day, as the flavors have more time to meld. It reheats beautifully.
• 💡Serve your 'Chainaki' with crusty bread for soaking up the delicious sauce, or over a bed of rice or couscous.