Arabian Lamb Stew
A cozy and comforting stew made with tender lamb, aromatic spices, and hearty vegetables that warms the heart and soul.
Ingredients
Main Ingredients
- 2 pounds lamb (shoulder or leg, cut into chunks) Juicy and tender, perfect for braising.
- 1 large onion, diced The foundation of flavor.
- 4 cloves garlic, minced Aromatic goodness that adds depth.
- 2 carrots, sliced Sweetness to balance the spices.
- 2 potatoes, diced Stick-to-your-ribs good, adding heartiness.
- 1 teaspoon ground cumin Earthy warmth that’s the soul of Arabic cuisine.
- 1 teaspoon ground coriander Adds a citrusy background note.
- 1 teaspoon smoked paprika A touch of smoky flavor that elevates the stew.
- 4 cups beef or lamb broth The lifeblood of your stew.
- to taste Salt and pepper Essential for seasoning.
- 1 handful fresh cilantro or parsley, for garnish A burst of freshness to finish.
Instructions
Preparation
- Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil, then sear the lamb chunks until they are browned on all sides, about 5-7 minutes.
- Remove the lamb from the pot, and in the same pot, add a bit more oil if necessary. Sauté the onions and garlic until they are fragrant and translucent, about 3-4 minutes.
- Stir in the cumin, coriander, and smoked paprika, letting them toast for a minute. Then add the carrots and potatoes, stirring to coat.
- Return the lamb to the pot. Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 90 minutes.
- Check for seasoning and adjust salt and pepper as needed. When the lamb is fork-tender, the stew is ready to serve.
- Garnish with fresh herbs before ladling it into bowls.
Notes
Consider adding dried fruits like raisins or apricots for sweetness. For spice, add a pinch of cinnamon or cayenne. For a vegetarian option, substitute with chickpeas or lentils.