Middle Eastern Lamb Stew

Written by Asma

August 24, 2021

This Middle Eastern Lamb Stew recipe is very simple, it doesn’t need so much knowledge for you to make it. So, if you are a junior cook, you don’t have to worry, you will be able to make it from the first time.

Middle Eastern Lamb Stew

What is better than a hearty lamb stew that is loaded with a pack of healthy ingredients. If you are looking for a nutritious recipe, you won't find better than this recipe to make and enjoy.
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Course: lamb
Cuisine: Morrocan
Keyword: lamb
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 5 people
Calories: 480kcal
Author: Asma

Ingredients

  • 4 strips of about 4 oz of bacon chopped into strips of 1/4" each
  • 2 lbs of boneless leg of lamb or of lamb shoulder trimmed of any excess of fat and cut into pieces of about 1 1/2"
  • 1/2 Tbsp of sea salt for the lamb plus 1 additional tsp for the stew
  • 1 tsp of black pepper for the lamb plus 1/2 tsp for the stew
  • 1/4 cup of all-purpose flour or of gluten-free flour*
  • 1 large diced yellow onion
  • 4 minced garlic cloves
  • 1 lb of thickly sliced button mushrooms
  • 4 cups of low sodium beef broth or of stock
  • 1 Tbsp of tomato paste
  • 2 to 3 bay leaves
  • 1/2 tsp of dried thyme
  • 1 and 1/2 lbs of small halved yellow potatoes
  • 4 medium peeled and cut into pieces of 1/2" each carrots
  • 1/4 cup of finely chopped parsley for garnishing

Instructions

  • In a Dutch oven of about 5Qt, sauté the chopped bacon over medium high heat until the bacon gets brown, and the fat is completely released.
  • With the help of a slotted spoon, transfer the bacon to a large platter
  • While the bacon still cooks, season the lamb pieces with about 1/2 Tbsp of salt and about 1 tsp of pepper. Sprinkle with about 1/4 cup of flour and toss very well to coat. Cook the lamb into 2 batches into hot bacon grease over a medium heat until everything is browned (for about 3 to 4 min per side) then transfer to the plate with the bacon.
  • Add the diced onion and sauté for about 2 minutes. Add in the garlic and cook for about another additional minute, stirring constantly.
  • Add in the sliced mushrooms; then bring to a simmer, then cook uncovered for about 10 min.
  • Preheat your oven to a temperature of about 325˚F.
  • Return the bacon and the lamb to the pot and add in 4 cups of broth, about 1 Tbsp of tomato paste, 1 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of dried thyme and about 2 bay leaves.
  • Stir in the potatoes and the carrots, making sure that the potatoes are mostly submerged into the liquid.
  • Bring your ingredients to a boil; then cover and transfer to your preheated oven at a temperature of about 325˚F for about 1 hr and about 45 min.
  • When you are done, serve and enjoy your lamb stew!
  • You can serve with cooked rice and enjoy your delicious dish

Notes

Irish Lamb Stew – Instant Pot Recipes

Nutrition

Calories: 480kcal | Carbohydrates: 22g | Protein: 28g | Fat: 27g | Sodium: 1276mg | Fiber: 4g | Sugar: 3g
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