Middle Eastern Style Lamb Recipe

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Middle Eastern Style Lamb

Contributed by: Melinda

This is a very rich stew that is also very simple to prepare. It is my version of an Arab Stew in which there would be only a small amount of meat used with a predominance of vegetables. I've increased the meat substantially in my version and you could cook the vegetable seperately if you preferred.

Serves 4.

2 1/2 lbs lamb in approximately 1 1/2 inch cubes
2 very large onions, diced
4-5 med cloves garlic, finely chopped (don't mince or crush)
Olive Oil
2 cups dry red wine
1 1/4 - 1 1/2 cups beef stock
2 oz. (1/3 of 6 oz. can) tomato paste
1 tsp ground Allspice
1/8 - 1/4 tsp Cinnamon
Kosher or Sea Salt
Black Pepper
Flour
Green Beans traditional or Asparagus (optional)

Preheat oven to 300º.
On a large platter, sprinkle a very light dusting of flour.
Spread a single layer of lamb pieces over the flour, sprinkle another very light dusting of flour over lamb and add a little salt and pepper
Heat an oven-proof pot over high heat. When hot, add olive oil and brown the meat in batches about 3 minutes per side. Don't cook the meat - it should still be red inside and dark brown on the outside.
Set meat aside into a bowl when browned, reduce heat to medium and add onion to the pot on top of the browned bits in the bottom.
Add a little salt and stir and cook until tender, then add garlic. Cook until garlic is aromatic - don't brown.
Add red wine and scrape the bottom of the pan to incorporate the caramelization into the liquid.
Add broth, tomato paste, allspice and cinnamon. Bring to a simmer.
Cover pot and place in the oven. Cook at 300º for 2 hours, stirring every 40 minutes or so.
At the second stirring, add vegetables if cooking in the stew.
After two hours, reduce heat to 200º and leave until ready to serve up to an hour.

I think this is delicious and a perfect consistency when left for the full hour at the lower temperature.

Serve with a simple salad of greens and tomato with lemon, olive oil and garlic viniagrette. If you want to stretch the meal, serve with brown basmati rice.

Questions about this recipe?