Fragrant Palestinian Lamb Stew
Immerse yourself in the flavors of Palestine with this aromatic lamb stew featuring tender chunks of meat, cooked with a blend of Middle Eastern spices and a hearty vegetable medley. This easy-to-follow recipe promises a delicious and soul-warming taste of the Palestinian culinary tradition.
ingredients
- 1.5 lb lamb shoulder, cut into chunks
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and diced
- 1 large potato, peeled and cubed
- 1 cup green beans, trimmed and halved
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 3 tablespoons olive oil
- 4 cups chicken or beef broth
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a large pot, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides. Remove them and set aside.
- 2.
In the same pot, add the chopped onions and sauté until golden. Add minced garlic and cook for another minute.
- 3.
Return the lamb to the pot and sprinkle with all the spices. Stir well to coat the meat evenly.
- 4.
Add the diced carrots, potato cubes, and green beans to the pot. Pour in the chicken or beef broth until the ingredients are fully covered.
- 5.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5-2 hours, or until the lamb is tender and the flavors have melded together.
- 6.
Serve the fragrant Palestinian lamb stew hot, garnished with fresh parsley. Enjoy it with warm Arabic bread or rice pilaf.
