Entree: Egypt – Nubian Egypt – كاواري ➤ Kawari (Slow-simmered Nubian lamb stew with caramelized onions, tomatoes, and warm roasted spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1½ lb (680 g) lamb shoulder, cut into 1–1½ in (2.5–3.5 cm) chunks, approx. 1½ lb (680 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter (optional for richness)
- 2 large onions, thinly sliced, approx. 12 oz (340 g)
- 4 garlic cloves, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground fenugreek or 1 tsp (2 g) toasted fenugreek seeds, crushed
- 1/2 tsp (1 g) ground allspice
- 2 tsp (8 g) tomato paste
- 2 cups (480 g) crushed tomatoes or passata
- 2 cups (480 ml) lamb or chicken stock, hot
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- 1 tbsp (15 ml) chopped fresh dill or mint (optional, traditional in some Nubian homes)
- 1 cup (200 g) cooked rice or 4 flatbreads for serving

Instructions

1. Pat the lamb pieces dry and season with a little salt and pepper. Heat oil and butter in a heavy pot over medium-high heat. Brown lamb in batches, 4–6 minutes per side, setting browned pieces aside.
2. Reduce heat to medium, add sliced onions to the pot, and cook slowly until deeply caramelized, about 20–25 minutes, stirring occasionally. Add garlic and cook 1 minute until fragrant.
3. Stir in ground cumin, ground coriander, fenugreek, and allspice; toast the spices with the onions for 1–2 minutes to bloom their aroma. Add tomato paste and cook 1 minute.
4. Return the lamb to the pot, mix to coat with the onion-spice mixture, then add crushed tomatoes, hot stock, bay leaf, and remaining salt. Bring to a gentle simmer.
5. Cover and simmer gently for 1 to 1¼ hours, or until the lamb is very tender and the sauce has thickened; stir occasionally and add a little water if the stew becomes too dry.
6. Stir in lemon juice and adjust seasoning with salt and pepper. Remove bay leaf.
7. Garnish with chopped cilantro (and dill or mint if using). Serve hot over cooked rice or with warm flatbread to soak up the rich sauce.