Tauris
Immerse yourself in the comforting flavors of **Tauris**, a rich and hearty one-pot meal that celebrates the earthy essence of Middle Eastern spices. Tender cubes of seared lamb shoulder are slow-cooked with aromatic cumin, coriander, turmeric, and smoked paprika, creating a deeply flavorful base. The addition of fresh zucchini, red bell pepper, and protein-packed chickpeas adds vibrant texture and nutrition, while a touch of tomato paste enriches the sauce to perfection. Served warm with a dollop of creamy yogurt and a sprinkle of fresh parsley, Tauris is an irresistible fusion of savory, smoky, and slightly tangy notes, perfect for cozy family dinners or entertaining guests. Quick to prep and easily customizable, this dish brings the exotic warmth of a faraway land straight to your dining table.
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Recipe Information
Ingredients
- 500 grams lamb shoulder, cubed
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric
- 0.5 teaspoons smoked paprika
- 2 tablespoons tomato paste
- 300 milliliters chicken or lamb stock
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 200 grams cooked chickpeas
- 150 grams plain yogurt
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the cubed lamb with salt and black pepper, then sear it on all sides for 5-7 minutes until nicely browned. Remove from the pot and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, ground cumin, coriander, turmeric, and smoked paprika. Sauté for another 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute to caramelize it slightly.
Pour in the stock, scraping the bottom of the pot to deglaze any browned bits. Return the seared lamb to the pot.
Add the diced zucchini, red bell pepper, and cooked chickpeas. Stir to combine and bring the mixture to a gentle simmer.
Cover the pot and cook over low heat for 35-40 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Taste and adjust seasoning with more salt and pepper, if needed.
Remove the pot from heat and let it rest for 5 minutes. Serve the dish warm, topped with a dollop of plain yogurt and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 40.3 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 614 mg | 47% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3881 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
