MIDDLE EASTERN LAMB STEW
I am a pushover when it comes to lamb these days. Gyros, Shawarma, Middle Eastern lamb stew and kabobs all get me excited. My love affair with lamb began when I journeyed out of the country for the first time and headed over to the Middle East to visit Jordan and Israel on a two week tour. I loved every minute of that trip.The sights and sounds were quite different than what I was used to. For a young girl barely out of High School it was an eye opener. I quickly discovered the gastronomical delight of eating foods from a different culture.
The Middle Eastern lamb practically melted in my mouth. The flavors were so complex and yet the dishes were completely down to earth and simple. I had no idea at the time that one day I would be creating and having a ball with many of these dishes in my own kitchen. I find that lamb lends itself perfectly to these global flavors.
The one thing I never expected after returning to the states was how good American Lamb is. I’m a big proponent of buying local and fresh whenever possible. There are more than 82,000 family-owned sheep operations in almost every U.S. state, making American Lamb local and available all the year round. American lamb is also known for its quality, tenderness and flavor making it a pretty easy decision for me when it is time to buy.
I had fun creating this flavorful dish and was thrilled how it came out on my very first try. I used a beautifully cut fresh American Lamb shoulder to start, adding fresh tomatoes, spinach, and garbanzo beans for substance and texture. Dried figs and golden raisins finished the dish off perfectly, adding a touch of sweetness for lighthearted and unexpected fun. Serve this dish as is, over grains or a side of naan. You will want to mop up every last delicious bite.
I am heading to the market for more Local American Lamb soon. This is destined to become one of my all-time favorites!
- 2 Pounds American Lamb shoulder, cubed
- 4 large cloves garlic, minced
- 1 large sweet onion, sliced ¼ inch thick
- 1¾ tsp sea salt, divided
- ½ tsp freshly ground black pepper, divided
- 2 tbsp olive oil
- 6 cups freshly chopped tomatoes with juice
- 2 cups vegetable broth
- ¼ tsp cardamom
- ¼ tsp cinnamon
- ½ tsp coriander
- ½ tsp cumin
- 1 14.5 ounce can garbanzo beans, drained
- 6 ounces fresh spinach
- 3 ounces dried figs, quartered (about ½ cup)
- ½ cup golden raisins
- Preheat oven to 325 degrees.
- Season the lamb with ¾ tsp sea salt and ¼ tsp freshly ground black pepper.
- Heat 2 tbsp olive oil in dutch oven over medium high heat.
- Add lamb in batches and brown on all sides. Remove to platter. Add sliced onions and cook until lightly browned and fragrant. (about 4-5 minutes).
- Add minced garlic and continue cooking for 1 minute.
- Return lamb to the pan, add vegetable broth, fresh tomatoes, spices, remaining tsp salt and ¼ tsp freshly ground pepper.
- Cover and place in 325 degree oven for 2 hours, 30 minutes.
- Remove pan from oven, carefully lifting lid (steam may be built up). Stir in garbanzo beans, spinach, figs and raisins.
- Return to the oven for 30 minutes.
- Remove from oven and serve,
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
As strange as this sounds, I’ve never actually had lamb before. I’ve been wanting to try it though. But looking at that lamb stew is making my mouth water.
Shari,
This looks really great!!! Hubs is a lover of lamb…so I may just have to try this out for him 🙂
mila furman recently posted…Savory Yums…#FoodieFridays Week 22
Thanks Mila! It was delicious!
I can almost smell everything from way over here! it looks so good!! I am a huge fan of anything Lamb! After eating New Zealand lamb for half my life, I should look out for American Lamb and try it out too! 🙂
Dini @ giramuks kitchen recently posted…Ombre Crusting Cream Cheese Frosting
I was so pleased with the American Lamb. It had great quality. I know I’ll be making this dish over and over again.
Mrs. Paleovirtus and Paleovirtus Jr. are constantly pestering me to come up with new lamb recipes. I’ll be able to offer them something new, now.
Thanks! 🙂
Paleovirtus recently posted…Älgfärsbiffar med Lingonsylt – Swedish Elk Steakettes with Lingonberry Jam
Hooray! A new recipe is always fun to try. Be sure to let me know how the paleovirtus clan likes it!
This is definitely something my family would love, Shari! Pinning…can’t wait to try it!
Michelle @ A Dish of Daily Life recently posted…Cannellini Bean and Parsley Hummus
Thanks Michelle. I hope you and your family enjoy it!
Shari’s lamb stew recipe was absolutely the best stew recipe I have had ever. The lamb in this stew was melt in your mouth delicious. The flavors of the lamb,figs,beans,and spinach,with a hint of tomato were so perfect with the blend of spices I can’t wait to make this myself. Thanks Sis for the meal. PERFECT!
You are so sweet. Thank you Roberta. I will have to make a double batch next time so we wont be fighting over the last spoonful! I sure do appreciate you! Thanks for sharing.
Shari, how unique and delightful! This looks amazing and so much better than the mutton I was raised on, lol. Thanks for the terrific recipe and hope all is going well. Miss you! Carrie, A Mother’s Shadow
Thanks Carrie. It has been busy. I am looking forward to finishing this assignment. I miss you as all as well.
Shari,
I Love Lamb Gyro’s. We have 3 or 4 Greek restaurants in my town. I always order the Lamb Gyro’s. They are so flavorful and the lamb is always tender. I have never cooked with lamb before. I have never looked for it in my grocery store, so I am not sure if they sell it. You have got me thinking about it. Your Lamb stew sounds really tender and tasty.
Thanks for sharing.
Blessings,
Diane Roark
The American Lamb I used was so amazing. I was sad when the last bite of this flavorful stew was gone. I’ll be making this one again soon!
I never would have thought to use lamb for stew, but this looks so good. Now I so want to try to make it and can’t thank you enough for sharing 😉
It was delicious. You should give it a try!
Love lamb it’s a favorite in our house. It’s another reason why we raise sheep. Try Jacob if you get a chance it’s wonderful, tender and lean and will remind you of roast beef but better. Love the opportunity to raise our own, it’s been a great experience. I look forward to trying this recipe will be perfect when the temperatures start to drop around here. Seeking warm means for a southern winter.
Carole @ Garden Up green
Carole West recently posted…Let’s Build – Give Thanks Centerpiece
I was amazed at the flavor and quality of the American lamb. Fresh and local is always so much better. I am in sunny California right now and missing the cooler temps of home. Thanks for stopping in Carole. I sure do appreciate you!
Blessings,
Shari
Shari, my grandfather used to make a great lamb stew. It is the only lamb dish I’ve ever liked and it was oh, so good. Thanks for the memories!!!
You’re welcome! I bet it was delicious too!