Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 14.1 oz (400 g) boneless lamb shoulder, 1-inch cubes
- 10.6 oz (300 g) potatoes, 1-inch cubes
- 10.6 oz (300 g) tomatoes, wedges
- 5.3 oz (150 g) bell pepper, strips
- 5.3 oz (150 g) onion, sliced
- 11.8 US fl oz (350 ml) water
- 0.4 oz (10 g) parsley, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Layer the onion, lamb, tomatoes, pepper and potatoes in a heavy lidded pot. Add the water, salt and pepper.
- Bring to a gentle simmer over medium heat, then cover and reduce the heat to low. Simmer for 1 hour 45 minutes, checking occasionally that the bottom is not drying out.
- Stir gently and continue for 15–30 minutes until the lamb is fork-tender and the potatoes are soft. Add a little hot water if necessary; the lamb must reach at least 145°F (63°C).
- Leave covered off the heat for 5 minutes. Scatter over parsley and divide the meat, vegetables and cooking liquid between two bowls.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 608 kcal · Protein 46 g · Carbohydrates 43 g · Fat 28 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.