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Middle Eastern Lamb Stew

Serves 4 to 6 Entree meat

Middle Eastern Lamb Stew

Middle Eastern Lamb Stew is a cherished staple of home cooking, often prepared for family meals where sharing is key. This dish is a true reflection of traditional Middle Eastern culinary practices, where intuition guides the seasoning, and ingredients are treated with respect and generosity. The method captures the essence of home cooking, focusing on the simplicity and warmth of a meal prepared from the heart.

The stew is rich and comforting, with tender lamb cubes that melt in the mouth, enhanced by the sweet and savory depth of slowly cooked onions. A splash of olive oil ties everything together, creating a luscious texture that coats each bite. The seasoning is done by instinct, with fine sea salt and black pepper accentuating the meat's natural flavors. This dish invites everyone to gather around, savoring the simplicity of a meal designed to be shared.

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. This step is crucial as it enhances the natural flavors of the lamb.
  2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot 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, turning occasionally, until each piece has a deep, rich color. This should take about 5-7 minutes per batch, and it helps to lock in the juices and flavor.
  3. While the lamb is browning, finely chop 2 onions. Once all the lamb is browned and removed from the pot, add the chopped onions to the same pot. Sauté the onions in the remaining oil and lamb drippings over medium heat until they become soft and translucent, which should take about 5 minutes. This step builds the base flavor for the stew.
  4. Return the browned lamb cubes to the pot with the onions. Stir everything together to combine the flavors. Add enough water to just cover the lamb and onions, then bring the mixture to a gentle simmer.
  5. Cover the pot with a lid and reduce the heat to low. Allow the stew to braise gently, stirring occasionally, until the lamb is tender and easily pierced with a fork. This will take about 1.5 to 2 hours. The lamb should be succulent and the sauce slightly thickened by the end of cooking.
  6. Taste the stew and adjust the seasoning with more salt and pepper if necessary. Serve the Middle Eastern Lamb Stew hot, accompanied by rice, bread, or a fresh salad, for a complete and satisfying 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.

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