Best Middle Eastern Lamb Stew Recipes

MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)

Steps:

• Trim the baby okras and wash in cold water and then place in a colander to drain.
• In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
• Add the crushed garlic and chopped onions to the meat and saute till brown.
• Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
• Add in all the spices and salt and give it a good mix.
• Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
• Add in the trimmed okras and bring to boil.
• Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
• Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
• Remove from heat and serve with rice.

MIDDLE EASTERN SLOW-COOKED STEW WITH LAMB, CHICKPEAS, AND FIGS

Steps:

• Let the oil get heating in a large pot over medium-high heat; also coat pan with cooking spray.
• Add in half the cubed lamb; stir/saute 8 minutes or until browned; remove from pan.
• Repeat procedure with remaining lamb.
• Return first batch of lamb back to pot so that all the lamb is now in the pot.
• Add in onion, 1/4 cup water, and garlic; cook 4 1/2 minutes or until lightly browned, scraping pan to loosen browned bits.
• Add in cumin and the next 6 ingredients; cook 30 seconds, stirring constantly.
• Stir in broth and 1 1/2 cups water; bring to a boil.
• Cover, lower heat, and simmer 1 hour.
• Stir in chickpeas and the next 3 ingredients; cover and simmer 20 minutes or until the carrots are done.
• Stir in mint and salt.
• This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld.
• May reheat in a slow-cooker or on the stove-top if desired.

MIDDLE EASTERN LAMB AND BEAN STEW

Steps:

• 1. Heat oil in large skillet over medium-high heat.
• 2. Add the lamb shank and brown on all sides. Place in slow cooker. Add chicken broth, garlic and peppercorns; cover and cook on High for 2 hours.
• 3. Add bacon to same skillet in which lamb was browned and cook until crisp.
• 4. Add half the stew meat to pan and brown on all sides. Add browned stew meat to slow cooker.
• 5. Add onion and remaining stew meat to skillet and cook until meat is browned on all sides. add more if needed. Place remaining browned meat mixture in slow cooker.
• 6. Cover and cook on high for 3 hours more.
• 7. During the last 30 minutes of cooking, add carrots, celery and beans, and stir in cornstarch mixture. Before serving season with salt and pepper and garnish with chopped fresh parsley , wilted celery leaves, or other herbs.

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 AND BEAN STEW

Steps:

• Heat oil in large saucepan over medium-high heat. Add lamb shank and brown on all sides. Transfer lamb to slow cooker. Add broth, garlic, and peppercorns. Cover; cook on HIGH 2 hours.
• Add bacon to same skillet. Cook until crisp. Remove bacon to paper towels; crumble. Add 1/2 stew meat to skillet; brown on all sides. Transfer meat to slow cooker. Brown remaining 1/2 stew meat with onion, adding additional oil if needed. Transfer mixture to slow cooker. Add beans, carrots, and celery. Cover; cook on LOW 2 hours.
• Transfer lamb shank to cutting board 30 minutes before serving. Remove meat; return to slow cooker. Discard bone. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Stir in cornstarch mixture. Cook, UNCOVERED, 30 minutes or until thickened. Season with salt and pepper. Garnish with chopped fresh herbs.

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:

• 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.