Middle Eastern Lamb Stew Recipes

BAMIEH (MIDDLE EASTERN OKRA STEW)

Steps:

• Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
• Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
• Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

MAKE-AHEAD MOROCCAN LAMB STEW

Steps:

• Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
• Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
• Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

MIDDLE EASTERN LAMB STEW

Steps:

• Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
• Add the cubed lamb & saute until lamb is just lightly browned.
• Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
• Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
• Serve over rice, if desired.

MIDDLE EASTERN LAMB STEW

Steps:

• Brown the lamb in oil and remove from pan.
• Sauté the onion, shallot (if using), and celery until soft and starting to brown.
• Add the wine, browned meat, carrots, sweet potatoes, and the cinnamon stick.
• Bring to a simmer, adding water if necessary.
• After about 20 minutes, remove the cinnamon stick and add spices, bay leaves, and if using, the almonds and cherries.
• Simmer until meat is tender and sweet potatoes are soft.

MIDDLE EASTERN LAMB STEW

Steps:

• Set up your slow cooker.
• Slice the white onion thinly. Slice the mushrooms into quarters. Slice the cherry tomatoes, aubergines and apricots in half.
• Add all ingredients into the slow cooker and cook on the low setting for 6-8 hours.
• Serve with cooked couscous (see packet instructions). I stir through some chopped parsley into the couscous.