Syrian Lamb Stew
A hearty and flavorful stew made with tender lamb and infused with the warm spices of the Middle East.
Ingredients
- ●1 kg lamb shouldercut into 2-inch cubes
- ●2 tbsp unctuous olive oilfor browning lamb
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 tsp charred paprikasmoked for added depth
- ●1 tsp cuminground
- ●1 tsp corianderground
- ●1 tsp saltto taste
- ●1/2 tsp black pepperto taste
- ●1/4 cup chopped fresh parsleyfor garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes on all sides, about 5 minutes. Remove from pot and set aside.
- 3
Reduce heat to medium and sauté the chopped onion until softened, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute, until fragrant.
- 5
Add the charred paprika, cumin, coriander, salt, and black pepper. Cook for 1 minute, until spices are fragrant.
- 6
Add the browned lamb back to the pot and pour in enough water to cover the lamb.
- 7
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 8
Stir in some chopped fresh parsley and serve hot, garnished with additional parsley if desired.