How to Make Middle Eastern Lamb Stew
Trim the lamb and grate the onion., Saute the lamb, onion, and seasonings., Simmer the stew with the chickpeas and stock., Stir in the raisins, parsley, and lemon juice.
Step-by-Step Guide
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Step 1: Trim the lamb and grate the onion.
Get out 2 pounds (907 g) of lamb shoulder and carefully cut away any excess flaps of fat.
Use a sharp knife to cut the lamb into 1-inch (2.5 cm) pieces and set the lamb aside.
You'll also need to get out one small onion and peel it.
Grate the onion using a cheese grater.
Set the grated onion aside.
You should end up with about 1/3 cup (50 g) of grated onion. -
Step 2: Saute the lamb
Melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium-low heat.
Add the lamb pieces and grated onion along with most of the seasonings.
Stir the stew mixture and cook it for 5 to 7 minutes.
You should smell the seasonings, but the lamb shouldn't brown.
You'll need to add these seasonings:4 cloves of garlic, minced 1 teaspoon of black pepper 1 teaspoon of salt 1 teaspoon of ground cinnamon 1 teaspoon of ground coriander 1 teaspoon of ground cumin ½ teaspoon of red pepper flakes ¼ cup (80 g) of apricot preserves ⅓ cup (80 ml) of red wine vinegar , Open one 15-ounce (411 g) can of chickpeas and drain it.
Rinse the chickpeas and then add them to the pot along with 2 cups (473 ml) of chicken stock.
Bring the Moroccan stew to a simmer and turn the heat down to low.
Cover the pot and let it bubble lightly for 1 hour and 15 minutes.You may need to adjust the heat as the lamb stew simmers.
It should always be bubbling gently. , Once the lamb is tender, stir in 1/4 cup (40 g) of raisins.
Cook the stew for ten more minutes with the lid off.
The raisins should soften and swell.
Turn off the heat and stir in 1/4 cup (5 g) of chopped fresh parsley along with 2 tablespoons of lemon juice.Consider serving the Moroccan lamb stew along with couscous or flat bread. -
Step 3: and seasonings.
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Step 4: Simmer the stew with the chickpeas and stock.
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Step 5: Stir in the raisins
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Step 6: parsley
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Step 7: and lemon juice.
Detailed Guide
Get out 2 pounds (907 g) of lamb shoulder and carefully cut away any excess flaps of fat.
Use a sharp knife to cut the lamb into 1-inch (2.5 cm) pieces and set the lamb aside.
You'll also need to get out one small onion and peel it.
Grate the onion using a cheese grater.
Set the grated onion aside.
You should end up with about 1/3 cup (50 g) of grated onion.
Melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium-low heat.
Add the lamb pieces and grated onion along with most of the seasonings.
Stir the stew mixture and cook it for 5 to 7 minutes.
You should smell the seasonings, but the lamb shouldn't brown.
You'll need to add these seasonings:4 cloves of garlic, minced 1 teaspoon of black pepper 1 teaspoon of salt 1 teaspoon of ground cinnamon 1 teaspoon of ground coriander 1 teaspoon of ground cumin ½ teaspoon of red pepper flakes ¼ cup (80 g) of apricot preserves ⅓ cup (80 ml) of red wine vinegar , Open one 15-ounce (411 g) can of chickpeas and drain it.
Rinse the chickpeas and then add them to the pot along with 2 cups (473 ml) of chicken stock.
Bring the Moroccan stew to a simmer and turn the heat down to low.
Cover the pot and let it bubble lightly for 1 hour and 15 minutes.You may need to adjust the heat as the lamb stew simmers.
It should always be bubbling gently. , Once the lamb is tender, stir in 1/4 cup (40 g) of raisins.
Cook the stew for ten more minutes with the lid off.
The raisins should soften and swell.
Turn off the heat and stir in 1/4 cup (5 g) of chopped fresh parsley along with 2 tablespoons of lemon juice.Consider serving the Moroccan lamb stew along with couscous or flat bread.
About the Author
Nathan Young
Dedicated to helping readers learn new skills in practical skills and beyond.
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