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.
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
Notes
Make It In The OvenCan 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 CookerYou 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.