Really, this Middle Eastern lamb stew recipe is so comforting and flavorful, and it is filled with vegetables, fresh rosemary, and tender lamb meat.
I cooked this stew on a stovetop and shared instructions for cooking it in the oven or a slow cooker.
Middle Eastern Lamb Stew Recipe
This stew is one of my favourite dinner recipes. There are lots of reasons why I love this recipe; some of them are:
It is a full meal loaded with vegetables and protein, it is really comforting and cosy, and it is made in one pot.
Also, I used some aromatic Middle Eastern herbs, such as fresh rosemary and bay leaves to flavour this stew.
This recipe is SO GOOD for freezer meals. I make a big batch, divide it into 8 airtight containers and keep it in the freezer. When ready to use, I remove it from the freezer, thaw it out at room temperature, and then reheat it on the stove.
What Cut of Lamb To Use?
I prefer to use the lamp shoulder because it gets so tender in the stew. However, you can use any part you prefer, just make sure not to get a leg of lamb, which I found best for grilling.
What's In This Stew?
- Lamb: I cut prefer to cut it into 2 inches pieces.
- Veggies: I used carrots, potatoes, celery, peas, garlic and onions.
- Spices and herbs: Fresh rosemary, bay leaves, salt, and ground black pepper.
- Other ingredients: Vegetable oil, tomato puree and beef broth.
“See the recipe card for full information on ingredients and quantities.”
How To Make Middle Eastern Lamb Stew?
One: In a pot, heat the oil over medium-low heat, add the lamb and cook until brown in about 5-6 minutes.
Two: Add onion and garlic and 1 cup of water. Keep cooking until the meat is almost fully cooked in about 30-35 minutes (you can add more water to prevent it from getting too dry).
Three: Next, add carrots, celery, potatoes, rosemary, bay leaves, beef broth, tomato puree. Bring to a boil then keep cooking for about 15-20 more minutes or until the vegetables and meat are fully cooked.
Four: Add the peas and cook for another 1-2 minutes then turn off the heat. Garnish with some chopped parsley and serve.
Make It In The Oven
Can you cook this Middle Eastern Lamb Stew in the oven? The answer is YES, you can. Just follow the exact directions above and complete the cooking in the oven. It will take about 1-2 hours to fully cook.
Make It In The Slow Cooker
You can cook this stew in the slow cooker. To do so, you need to sear the lamb meat first in a hot pan over medium-high heat until brown; add the onion, garlic, rosemary, bay leaves, salt, and ground black pepper.
Cook for 1-2 minutes, then transfer the lamb mixture into your slow cooker with the veggies, broth and tomato puree. Cook on low for about 6 hours or so.
Actually, this stew is a whole meal, and I really like to serve it as is. However, if you want to serve it with a side, I would suggest:
- Rice: Mushroom Fried Rice or Turmeric Rice.
- Pasta: Pasta with Breadcrumbs or Angel Hair Pasta.
- Bread: Naan or Gyro Bread.
- Salad: Japanese Seaweed Salad or Couscous Salad With Vegetables.
Storage and Reheating
You can make this stew 3-4 ahead of time and keep it in the fridge, ready to serve.
Store In an airtight container; keep in the fridge for 3-4 days or in the freezer for 1-2 months.
Reheat on a stove at medium-low heat until hot; you may need to add 2-3 tablespoons of water to loosen it a little bit.
Do I Need To Add Flour Or Corn-Starch To Thicken The Stew?
No, you don't as long as you add potatoes in the stew because they help in thickening this stew.
More Stew Recipes
Easy Lamb Recipes
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Middle Eastern Lamb Stew
- 750 g lamb , cut into 2 inches pieces
- 2 carrots , chopped
- 5 potatoes , cut into cubes
- 2 ribs celery , chopped
- 1 cup frozen peas
- 1 teaspoon fresh rosemary , chopped
- 2 bay leaves
- 1 tablespoon tomato puree
- 4 cups beef broth
- 4 cloves garlic , minced
- 1 onion
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- In a pot, heat the oil over medium-low heat, add the lamb and cook until brown in about 5-6 minutes.750 g lamb
- Add onion and garlic, salt and pepper and 1 cup of water. Keep cooking until the meat is almost fully cooked in about 30-35 minutes (you can add more water to prevent it from getting too dry).4 cloves garlic, 1 onion, 1 teaspoon salt, ½ teaspoon ground black pepper
- Next, add carrots, celery, potatoes, rosemary, bay leaves, beef broth, tomato puree. Bring to a boil then keep cooking for about 15-20 more minutes or until the vegetables and meat are fully cooked.2 carrots, 5 potatoes, 2 ribs celery, 2 bay leaves, 1 tablespoon tomato puree, 4 cups beef broth, 1 teaspoon fresh rosemary
- Add the peas and cook for another 1-2 minutes then turn off the heat. Garnish with some chopped parsley and serve.1 cup frozen peas