Culture Kitchen SF

Instructions

• Step 1 Cut the yellow onion in half. Chop one half into a medium dice. Thinly slice the other half.
• Step 2 Peel the garlic cloves and chop into a medium dice.
• Step 3 Heat 3 tablespoons corn oil in a large pot over medium heat.
• Step 4 Add lamb meat that has been cut into 1 inch cubes to the pot.
  TIP: You can either buy stew lamb meat, which will come pre-cut into cubes or you can cut the meat into cubes yourself.
• Step 5 Keep the meat moving continuously in the pot to ensure it does not stick. Allow the water released by the meat to evaporate and fry the meat until all sides are browned.
• Step 6 Add diced onions and garlic to the pot.
• Step 7 Once all the water has evaporated from the pot, add one large pinch of pepper to the pot.
• Step 8 Add 8 cups water and 2 tablespoons apple cider vinegar to the pot.
• Step 9 In a separate pan, heat 2 tablespoons corn oil over low heat and fry the onion slices.
• Step 10 Drain the garbanzo beans and add to the frying pan with the onion slices. Cook until heated through, then add 1 tablespoon apple cider vinegar and remove from heat.
• Step 11 Continue to cook the stew until the water clears up, about 1 hour and 45 minutes.
• Step 12 Toast 3 to 4 laffa (Iraqi pita) using a broiler until crunchy. Cut into 5 to 6 inch pieces.
• Step 13 Cover the bottom of a casserole dish with the laffa pieces and ladle broth from the stew over them so that they moisten. Scoop the lamb into the dish and garnish with the onion and garbanzo bean mixture.