Syrian Lamb Stew
A hearty and flavorful stew originating from Syria, perfect for a cold evening. The lamb is tender and falls apart easily.
Ingredients
- ●1.5 lbs Lamb ShoulderCut into 1-inch cubes
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●2 medium CarrotsPeeled and chopped
- ●2 large PotatoesDiced
- ●2 tbsp Mildly Spiced Tomato Paste
- ●1 tsp Earthy Cumin
- ● SaltTo taste
- ● Black PepperTo taste
- ●2 cups Water
Instructions
- 1
Heat 2 tbsp of oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes in batches until browned, about 5 minutes.
- 3
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add the chopped carrots and diced potatoes, and cook for 5 minutes.
- 6
Add the mildly spiced tomato paste, earthy cumin, salt, and black pepper. Stir to combine.
- 7
Add the browned lamb back to the pot, along with the water.
- 8
Bring the stew to a boil, then cover and transfer to the oven.
- 9
Bake at 300°F (150°C) for 2 hours, or until the lamb is tender.
- 10
Serve hot, garnished with parsley or cilantro if desired.
- 11
Let the stew rest for 10 minutes before serving to allow the flavors to meld.