Best Middle Eastern Slow Cooked Stew With Lamb Chickpeas And Figs Recipes

MIDDLE EASTERN LAMB STEW

Middle Eastern Lamb Stew image

Make and share this Middle Eastern Lamb Stew recipe from Food.com.

Provided by Parsley

Categories Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 tablespoons butter
12 scallions, finely chopped white and green parts
3 cups finely chopped parsley
2 1/2-3 lbs lean lamb, cut into cubes
2 quarts chicken broth, any kind of broth works
1/3 cup fresh lemon juice
1/2 teaspoon ground coriander
3 (15 ounce) cans red kidney beans, drained
salt, to taste
2 teaspoons fresh ground black pepper

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.

Nutrition Facts : Calories 519.3, Fat 17.1, SaturatedFat 8, Cholesterol 106.2, Sodium 923.6, Carbohydrate 41.5, Fiber 13.3, Sugar 2.2, Protein 49.9

EASY MOROCCAN LAMB STEW RECIPE

Easy Moroccan Lamb Stew Recipe image

If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.

Provided by Suzy Karadsheh

Categories Entree

Time 2h30m

Number Of Ingredients 16

Ingredients

Private Reserve Greek Extra Virgin Olive Oil
1 large yellow onion, chopped
3 carrots, cubed
6 Yukon gold potatoes (or any small potatoes), peeled, cubed
Kosher salt and pepper
2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
3 large garlic cloves, roughly chopped
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
½ tsp ground ginger
6 plum tomatoes from a can, cut in halves
2 ½ cups low-sodium beef broth
1 15-oz can chickpeas

Steps:

In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg

MIDDLE EASTERN LAMB STEW

Middle Eastern Lamb Stew image

I got this recipe from a friend. It's got a great blend of flavors! Tastes great with rice or cous-cous.

Provided by Shelly K

Categories Stew

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb lamb
2 sweet potatoes, peeled and cubed
1 large Spanish onion, diced
1 shallot, diced (optional)
1 head celery, chopped
1 (8 ounce) package baby carrots
1/4 cup red wine
1 cinnamon stick
1 dash allspice
1 dash cumin
3 bay leaves
black pepper
1/4 cup slivered almonds (optional)
1/4 cup dried cherries (optional)
oil
water

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.

Nutrition Facts : Calories 290.5, Fat 11.6, SaturatedFat 4.7, Cholesterol 60, Sodium 222.8, Carbohydrate 25.6, Fiber 5.4, Sugar 9.3, Protein 18.5