Dampokht (agneau braisé en cocotte) (dampokht)

Instructions

1. Fry the sliced onions in the oil over medium heat for 15 minutes, until light brown.
2. Add the garlic, ginger and lamb, then sear the meat for 6 to 8 minutes, stirring.
3. Add the spices, salt and cinnamon, then the grated tomatoes, and let reduce for 5 minutes.
4. Place the potatoes and carrots, cut into large chunks, over the meat, then add half a glass of hot water.
5. Cover tightly and braise over very low heat for about 1 hour 30, without lifting the lid, until the lamb is tender.
6. Check the cooking, adjust the seasoning and sprinkle with fresh coriander.
7. Serve hot with rice, spooning the cooking juices over it.