Ingredients:
- 4 – 6 mutton shanks
- 1 – 2 onions, diced
- 8 – 10 garlic cloves, peeled
- 8 – 10 tomatoes, peeled and stems removed
- 1 – 1 1/2 cups dried garbanzo beans
- 3 – 4 bay leaves
- 1/4 cup cardamom, ground
- 1 -3 Tbsp cumin, ground
- 1 – 3 Tbsp paprika, ground
- 1 tsp allspice, ground
- 1 tsp cayenne pepper, ground
- oregano
- parsley
In a cast iron dutch oven, brown mutton shanks and diced onion in a small amount of oil. Once the onions are soft, add the garlic cloves and brown lightly. Add the tomatoes, garbanzo beans and bay leaves with enough water to fill pot and fully cover everything. Bake covered in a 250-275 degree oven for 4-6 hours (or more) until tender stirring occasionally. You may have to add additional water as it cooks.
1 hour before serving, add chopped oregano, parsley, fresh if you have it, and the ground spices. Amounts will vary according to amount of meat and your tastes. Go lightly on the cayenne and cumin until you are sure you like it. Serve with hearty homemade bread for a stew/soup that can’t be beat.
- courtesy of Desert Weyr, LLC