Luksha Shamdeh

Marinate the cubed lamb in yoghurt, paprika, curry powder, soy sauce, ginger, and garlic for at least 30 minutes at room temperature while preparing other ingredients.

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the coarsely chopped onions and cook until softened and beginning to brown, about 8–10 minutes, stirring occasionally.

Add the cinnamon stick pieces, star anise, cloves, and bay leaves to the onions. Toast the spices for 1–2 minutes until fragrant.

Transfer the marinated lamb and all its marinade to the pot. Stir well to coat the meat with spices and increase the heat to high.

Sear the lamb for 5–7 minutes, stirring frequently, until the meat is browned on most sides and the yoghurt begins to caramelize.

Add the quartered potatoes and whole tomatoes to the pot, stirring to distribute evenly among the meat and aromatics.

Reduce heat to low, cover the pot with a lid, and simmer gently for 60–75 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Add water in small amounts if the stew becomes too dry, maintaining a thick, rich consistency.

Taste and adjust seasoning with additional salt or spices as needed. Remove the pot from heat and let rest for 5 minutes before serving to allow flavors to meld.

Serve the Luksha Shamdeh hot in bowls, ensuring each portion includes meat, potatoes, tomatoes, and the rich, aromatic sauce.