Bite sized pieces of lamb are browned using "burnt sugar" and simmered in carrots, potatoes, tomato and fresh herbs including scallion, thyme, parsley and celery. The result is a rich and hearty dish with moist, tender pieces of lamb.
4-5scallionsspring onions—1 bunch or 1 cup when chopped
4sprigs parsleyabout ½ cup chopped
8large cloves garlic
4sprigs fresh thymeor about 1 tablespoon fresh thyme leaves
Instructions
Prep Work--Wash lamb with the juice of a lemon, rinse, drain or pat dry with paper towels.
Peel, wash and cut potatoes, carrot and onion. Chop herbs.
Make Green Seasoning: In a food processor, finely mince scallion, parsley and garlic. Should produce ½ cup tightly packed.
Season lamb with Green Seasoning, salt and pepper. If you have time, marinate for several hours or overnight, covered in the refrigerator.
In a large heavy bottomed pot over medium heat, heat oil and add brown sugar. Once the sugar bubbles, froths and darkens evenly, add meat(reserve marinating liquid if any), raise heat to high and turn frequently to coat. Cook 3-5 minutes, stirring. Reduce heat to low, cover and cook for 30-45 minutes until meat softens.
Add potatoes, carrots, celery, hot pepper, onion and tomato. Continue to cook the meat in its own juices(uncovered), stirring occasionally. When the meat begins to stick to the pot, stir fry for a minute more to allow the flavors to develop, stirring constantly, scraping bits from the bottom and sides of the pot.
Add 3 cups hot water (liquid should cover meat). Mix well, bring to a boil, cover and reduce heat to low and cook until lamb is tender, approximately 30 mins, or more if required.
Video
Notes
Adjust seasonings and garnish with fresh parsley.
Serve hot over freshly steamed jasmine rice or with flour/corn dumplings or boiled ground provisions.