This is so good! I adapted it from "The Grassfed Gourmet", by Shannon Hayes, and added a few veggies--the original has chickpeas and/or lentils, I think, so I just upped the meat. She says something about how this stew is associated with the holiday of Ramadan, and also how some people might describe it as the tastiest stew in the world... :)
The ingredient list seems long, but the dish comes together easily.
2 T. tallow or other fat
2 lbs. lamb stew meat
1.5 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. turmeric powder
1.5 tsp. cinnamon
1/4 tsp. cayenne pepper
1/4 tsp. dried ginger powder
2 T. butter
4 stalks celery, chopped
1 yellow onion, chopped
1 red onion, chopped
1/2 c. finely chopped cilantro
2 large tomatoes, chopped (about 3 c.)
2 medium summer squash or zucchini, diced small.
2 eggs, beaten lightly together with 2 tsp. lemon juice.
Fresh mint, to sprinkle on top (yogurt would be good too, and/or lemon wedges)
Brown the lamb on medium-high heat in a 5-quart Dutch Oven (cast iron), turning occasionally and sprinkling with the salt and pepper as you go. Make sure not to burn the meat.
Add the turmeric, cinnamon, cayenne, ginger, butter, celery, onions, and cilantro, and saute for about five minutes, stirring often.
Add the tomatoes, and stir and cook for five or ten more minutes, till the tomatoes give off some liquid and it reduces.
Cover, and simmer the whole concoction for 2 hours or so.
When the meat is done, add the squash. Let this cook for about five or ten minutes, till perfectly tender. Pour the egg mixture on top, stir very gently and just slightly, and then re-cover the pot for a minute or two more. When the egg is just cooked, stir and serve, sprinkling mint on each serving.