Middle Eastern Lamb Stew

_{Step 1/4}

Sear and Simmer Lamb

• 2 tsp Olive Oil
• 250g Lamb Shoulder
• 1 Small Yellow Onion
• 1 Garlic Clove
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp cinamon powder
• 1/4 tsp ground cardomon

Head a cast iron or stainless steel pan on medium high heat with some avocado oil. Sear the cubed lamb shoulder until develops color. Add your chopped onion and cook until softened and translucent, a few minutes. Add in minced garlic for another minute and then the lamb peices and season with cumin, coriander, cardamon, cinnamon, salt and pepper to taste. Sear the cubed lamb shoulder on high heat until it develops color. Add in water to just about cover the lamb. Cover with a lid and let it simmer for about 90 minutes or until fork tender.

_{Step 2/3}

Make Tahini Sauce

• 2 tbsp Tahini
• 1 tsp Apple Cider Vinegar
• 2 tbsp Water

Mix tahini with apple cider vinegar and a touch of salt and pepper to taste. Add a bit of water continously mixing until nice and creamy and reaches your desired consistency.

_{Step 3/3}

Finish the Dish

• 1 Pita Bread

Add the tahini sauce into the pan with lamb and gently stir, cover and cook on low for another 5 minutes to let the flavors meld together. Let cool slightly and serve alongside pita bread.