Lamb and Vegetable Stew

Lamb and Vegetable Stew


18 people made this

This lamb and vegetable stew is Arabic inspired where it is called Tabakh Rohoo and includes a wide range of spices including allspice, cinnamon, cloves, nutmeg and cardamom.


Serves: 8 

  • 1 tablespoon ghee (clarified butter)
  • 500g lamb, cut into small pieces
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cardamom
  • 2 onions, sliced
  • 1 potato, peeled and sliced
  • 450g eggplant, peeled and cubed
  • 450g zucchini, thickly sliced
  • 900g tomatoes, cubed
  • 1 chilli, chopped
  • 1 pinch salt to taste
  • 1 tablespoon tomato paste
  • 1/4 cup (65ml) water
  • 6 cloves garlic
  • 1 pinch salt to taste
  • 3 tablespoons dried mint

Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

  1. Heat the ghee in a large pot over medium heat. Place the lamb in the pot and cook until evenly brown. Season with allspice, cinnamon, cloves, nutmeg and cardamom.
  2. Place a layer of onion on top of the lamb in the pot, followed by layers of potato, eggplant, zucchini and tomatoes. Do not stir. Place the chilli in the centre of the vegetables. Season with salt. Mix the tomato paste and water, and pour over the vegetables. Bring to a boil, reduce heat to low and simmer 1 hour, until vegetables are tender.
  3. With a mortar and pestle, crush together the garlic, salt and mint. Mix with 2 tablespoons of liquid from the pot and pour over ingredients in pot. When removing the mixture to the serving dish - a fairly open or wide bowl - tip the pot and let it slide out the side so that it stays in the layers.

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