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Lamb Stew with Rice

Serves 4 to 6 Entree meat

Lamb Stew with Rice

Lamb Stew with Rice is a cherished dish in the homes of Damascus, where it is prepared with an instinctive touch that transcends written recipes. A staple for family gatherings and special occasions, it's crafted with a generous hand of salt and fat, embodying the essence of home-cooked comfort. This version captures the heart of Damascus kitchens, where measurements are intuitive and meals are meant to be shared.

Expect tender lamb cubes enveloped in the warmth of baharat spice, harmonized by the sweetness of sautéed onions. The rice, fluffy and fragrant, absorbs the stew's rich flavors, creating a mouthful that is both satisfying and familiar. Each bite reflects the thoughtful balance of ingredients, inviting you to savor a taste of Damascus.

Ingredients

  • 800 glamb cubes
  • 2onions
  • 400 grice
  • 2 tbspolive oil
  • 1 tspbaharat
  • to tastefine sea salt

Method

  1. Begin by seasoning the 800 g of lamb cubes with 1 tsp baharat and a generous pinch of fine sea salt. Toss the lamb cubes in a large bowl, ensuring each piece is evenly coated with the spices. This step infuses the meat with flavor and prepares it for browning.
  2. In a large, heavy-bottomed pot, heat 2 tbsp of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned lamb cubes in a single layer, ensuring not to overcrowd the pot. Brown the lamb on all sides, turning occasionally, until each piece has a deep, rich color. This should take about 7-10 minutes, and the aroma will be nutty and inviting.
  3. Remove the browned lamb from the pot and set aside. In the same pot, reduce the heat to medium and add the 2 finely chopped onions. Sauté the onions in the remaining oil and lamb drippings until they become translucent and start to caramelize, about 5-7 minutes. This step builds the base flavor for the stew.
  4. Return the browned lamb cubes to the pot with the onions. Add enough water to just cover the meat, then increase the heat to bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low, allowing the lamb to braise slowly. Cook until the lamb is tender and easily pierced with a fork, which will take approximately 1 to 1.5 hours. The meat should be succulent and the sauce slightly thickened.
  5. While the lamb is braising, rinse the 400 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Cook the rice according to package instructions or your preferred method, ensuring it is fluffy and tender.
  6. Once the lamb is tender, taste the stew and adjust the seasoning with more fine sea salt if necessary. The flavors should be well-rounded and savory, with the lamb meltingly tender.
  7. Serve the lamb stew hot, accompanied by the cooked rice. The rice should act as a bed to soak up the rich, flavorful sauce. Optionally, serve with warm bread or a fresh salad to complete the meal.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

This recipe is from Authentic Middle Eastern Cuisine by Yassine Sbiti — the Middle Eastern volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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