Entree: Yemen – Ogdat (Hearty Yemeni spiced lamb stew braised with tomatoes, warm spices, and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, trimmed and cut into 1–1.5 inch (2.5–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil or ghee
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 2 medium tomatoes, chopped (or 1 cup (240 ml) canned crushed tomatoes)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 3 green cardamom pods, lightly crushed
- 1 tsp (2 g) baharat or warm Middle Eastern spice blend (optional)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 cups (480 ml) beef or lamb stock, or water
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 2 tbsp (30 g) plain yogurt or crumbled feta to serve (optional)

Instructions

1. Pat the lamb dry and season lightly with salt and pepper. Heat 2 tbsp (30 ml) oil or ghee in a heavy pot over medium-high heat. Brown the lamb pieces in batches until well colored on all sides, 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium and add the chopped onions to the pot. Sauté until soft and golden, about 8–10 minutes. Add garlic and grated ginger and cook 1–2 minutes until fragrant.
3. Stir in tomatoes, ground cumin, coriander, turmeric, cinnamon, cloves, crushed cardamom, and baharat if using. Cook for 3–4 minutes to bloom the spices and reduce the tomato liquid slightly.
4. Return the browned lamb to the pot, pour in 2 cups (480 ml) stock or water to nearly cover the meat, and bring to a gentle simmer. Skim any foam, reduce heat to low, cover, and simmer gently 1.5–2 hours until the lamb is tender and falling from the bone.
5. Uncover and increase heat to medium-high for the last 10–15 minutes if needed to reduce and thicken the sauce to a spoonable consistency. Stir in 1 tbsp (15 ml) lemon juice and adjust salt and pepper to taste.
6. Garnish with chopped cilantro and serve hot with warm flatbread, rice, or fermented cushions of bread. A spoonful of yogurt or crumbled feta at the table complements the warm spices.