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Lebanese Lamb Stew

Serves 4 to 6 Entree meat

Lebanese Lamb Stew

Lebanese Lamb Stew is a dish that hails from the mountain regions, where it's prepared in family kitchens with a sense of tradition and a touch of instinct. It's not bound by strict measurements; rather, it's crafted with a cook's intuition, a generous hand with salt, and the richness of lamb fat. This stew is a staple at family gatherings, prepared with care and shared among loved ones.

The stew is a comforting blend of tender lamb shoulder, softened onions, and the warm embrace of seven spice, simmered gently until the flavors meld perfectly. The olive oil brings a smooth richness, while fine sea salt enhances the natural sweetness of the lamb. This dish is enjoyed at the center of the table, inviting everyone to savor its hearty, aromatic warmth.

Ingredients

  • 800 glamb shoulder — cubed
  • 2onions
  • 2 tbspolive oil
  • 1 tspseven spice
  • 500 mlwater
  • to tastefine sea salt

Method

  1. Begin by cutting the 800 g lamb shoulder into large, even chunks, about 2 inches each. This ensures even cooking. In a large bowl, season the lamb pieces with 1 tsp of seven spice and a generous pinch of fine sea salt, ensuring each piece is well-coated with the spices. Let the seasoned meat rest while you prepare the onions.
  2. Peel and finely slice the 2 onions. Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the lamb pieces in a single layer, ensuring not to overcrowd the pot. Brown the lamb on all sides until each piece is deeply colored, about 3-4 minutes per side. This step is crucial for developing flavor.
  3. Once the lamb is browned, remove it from the pot and set aside. In the same pot, add the sliced onions. Stir them frequently, scraping up any browned bits from the bottom of the pot. Cook the onions until they are soft and golden, which should take about 5-7 minutes. The onions should become translucent and fragrant, adding depth to the stew.
  4. Return the browned lamb to the pot with the onions. Pour in 500 ml of water, ensuring the lamb is mostly submerged. Bring the mixture to a gentle simmer over medium heat. Cover the pot with a lid, leaving a small gap for steam to escape, and reduce the heat to low. Allow the stew to braise gently, stirring occasionally.
  5. After about 1.5 to 2 hours, check the lamb for tenderness. The meat should be very tender and easily pierced with a fork. If it's not tender enough, continue to cook, checking every 15 minutes. Once the lamb is tender, taste the stew and adjust the seasoning with more fine sea salt if necessary.
  6. Serve the Lebanese Lamb Stew hot, accompanied by rice, fresh bread, or a simple salad. The stew should be rich and aromatic, with the lamb meltingly tender and the flavors well-integrated. This dish is perfect for sharing, embodying the warmth and generosity 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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