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Lebanese Lamb Stew 2

Serves 4 to 6 Entree meat

Lebanese Lamb Stew 2

Lebanese Lamb Stew 2 arrives at the table, not with fanfare, but with the quiet confidence of a dish that has been perfected around countless home tables. Here, the lamb is cubed and seasoned with a knowing hand, a reflection of how Lebanese family cooks have intuitively balanced salt and fat for generations. Olive oil and onions form the aromatic base, anchoring the stew in the everyday warmth of Lebanese home cooking.

As you take your first bite, the tender lamb should yield effortlessly, enveloped in the rich, savory embrace of olive oil and sweet onions. Black pepper punctuates each mouthful, providing a gentle heat that lingers. This is a stew built for sharing, meant to be ladled generously onto plates, embodying the communal spirit of the Lebanese table.

Ingredients

  • 800 glamb cubes
  • 2onions
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 800 g of lamb cubes with fine sea salt and black pepper to taste. Ensure each piece is evenly coated by tossing them gently in a large bowl. This step is crucial as it enhances the flavor of the meat, which will be the base of your stew.
  2. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned lamb cubes in a single layer, being careful not to overcrowd the pot. Brown the lamb on all sides until each piece develops a deep, rich color, which should take about 5-7 minutes per side. This browning process is essential for building the stew's flavor.
  3. While the lamb is browning, peel and finely chop 2 onions. Once the lamb is browned, remove it from the pot and set it aside on a plate. Add the chopped onions to the same pot, using the residual oil and lamb drippings to sauté them. Cook the onions until they become translucent and start to caramelize, which will add sweetness and depth to the stew.
  4. Return the browned lamb cubes to the pot with the onions. Stir everything together to combine the flavors, ensuring the lamb is well-coated with the onions. Add enough water to just cover the meat, which will help in the braising process.
  5. Reduce the heat to low and cover the pot with a lid. Allow the stew to braise gently, stirring occasionally, until the lamb is tender. This can take about 1 to 1.5 hours, depending on the size of the lamb cubes. The meat should be tender enough to break apart easily with a fork, indicating it's ready.
  6. Taste the stew and adjust the seasoning with additional salt and black pepper if necessary. The flavors should be well-rounded, with the richness of the lamb balanced by the sweetness of the onions.
  7. Serve the Lebanese Lamb Stew warm, accompanied by rice, bread, or a fresh salad. This dish is meant to be shared, embodying the communal spirit of Lebanese home cooking.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

Available soon on Amazon…

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