Lebanese Lamb Stew
- Number of Servings: 4
Ingredients
3 tbsp vegetable oil 800g /1lb 12oz cubed lamb shoulder 1 onion, course chopped 2 garlic cloves, crushed 1 tsp ground cinnamon 1 tsp ground allspice (not mixed spice) 1 tsp ground ginger 1 tsp turmeric 1 tsp chilli flakes 450ml/15fl oz lamb stock (or water) 2 generous Tbs tomato paste salt and freshly ground black pepper 1 x 400g/14oz can chickpeas, drained I small eggplant in large cubes About 1 cup of butternut squash or sweet potato in large cubes Fresh parsley and mint for garnish.
Heat the oil in a large tagine or casserole (you might call it Dutch oven). Fry the lamb, in batches, for 3-4 minutes or until browned all over. Remove the lamb and set aside.
Fry the onion in the tagine for 4-5 minutes, or until softened. Adding a little water after the first three minutes will keep the onion from burning and it will loosen all the brown bits in the pot from frying the meat.
Add the garlic and spices, and cook for a further 3-4 minutes. Add the tomato paste and the stock or water, stir and bring to the boil and cook for a couple of minutes. Return the cooked lamb cubes to the tagine.
Season with salt and freshly ground black pepper and bring the mixture to the boil. Reduce the heat, cover with the tagine lid and simmer on low heat for 45 minutes to an hour, checking occasionally, until the lamb is tender and the sauce has thickened. (Add a little more stock if the mixture starts to dry out.)
Stir in the chickpeas and the vegetables and cook for a further 15 minutes.
To serve, sprinkle over the parsley and mint. . Serve with quinoa tabouleh, tzatziki and hummus (if you can afford the carbs.)
Serving Size: 4 to 6 servings - nut. info based on 4
Number of Servings: 4
Recipe submitted by SparkPeople user PAPILLON57.
Fry the onion in the tagine for 4-5 minutes, or until softened. Adding a little water after the first three minutes will keep the onion from burning and it will loosen all the brown bits in the pot from frying the meat.
Add the garlic and spices, and cook for a further 3-4 minutes. Add the tomato paste and the stock or water, stir and bring to the boil and cook for a couple of minutes. Return the cooked lamb cubes to the tagine.
Season with salt and freshly ground black pepper and bring the mixture to the boil. Reduce the heat, cover with the tagine lid and simmer on low heat for 45 minutes to an hour, checking occasionally, until the lamb is tender and the sauce has thickened. (Add a little more stock if the mixture starts to dry out.)
Stir in the chickpeas and the vegetables and cook for a further 15 minutes.
To serve, sprinkle over the parsley and mint. . Serve with quinoa tabouleh, tzatziki and hummus (if you can afford the carbs.)
Serving Size: 4 to 6 servings - nut. info based on 4
Number of Servings: 4
Recipe submitted by SparkPeople user PAPILLON57.
Nutritional Info Amount Per Serving
- Calories: 339.4
- Total Fat: 16.8 g
- Cholesterol: 73.7 mg
- Sodium: 905.9 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.5 g
- Protein: 26.5 g
Member Reviews
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PANTELIDOU4
Hi, I was wondering if I can substitute the lamb with chicken? Thanks!
- 1/25/17
Reply from PAPILLON57 (1/25/17)
Yes you can. Any protein is good in a Lebanese stew - even fish if you like. The tendency to go for lamb is because it is the most popular meat in the region. But anything would be good.