Middle Eastern Lamb Stew Recipes

INSTANT POT MIDDLE EASTERN LAMB STEW

Instant Pot Middle Eastern Lamb stew image

Instant Pot Middle Eastern Lamb Stew with chickpeas and fragrant spices- a simple flavorful wholesome meal. Serve over quinoa, basmati rice or cauliflower "rice". | www.feastingathome.com

Provided by Sylvia Fountaine

Categories Main

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, butter or ghee
1 ½ -1 ¾ pounds lamb stew meat ( shoulder, leg or shank) cut onto 1 ½ inch cubes
1 onion, diced
4-6 garlic cloves, rough chopped
1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
½ teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
2 tablespoons honey or brown sugar
1 1/4 cups chicken stock or broth
1 x 15 ounce can chickpeas, rinsed and drained
¼ cup raisins or dried apricots (chopped), or even dried currants

Steps:

Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally release.
Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)
Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
The leftovers taste even better the next day as the flavors have more time to meld.

Nutrition Facts : Calories 580 calories, Sugar 33.3 g, Sodium 299.7 mg, Fat 20.8 g, SaturatedFat 5.2 g, TransFat 0.4 g, Carbohydrate 51.7 g, Fiber 7.7 g, Protein 47.2 g, Cholesterol 113.1 mg

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

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

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