Middle Eastern Lamb
Transform your dinner table with the bold and aromatic flavors of Middle Eastern Lamb, a comforting slow-cooked dish perfect for special occasions or weeknight indulgence. This recipe features tender chunks of lamb shoulder or leg, seasoned with a fragrant blend of warm spices like cumin, coriander, cinnamon, and cardamom, balanced by the subtle heat of paprika and optional cayenne. Simmered to perfection in a rich tomato and stock base, this dish develops deep, savory flavors that are elevated with a bright finish of fresh cilantro, parsley, and a squeeze of zesty lemon juice. Ideal served over fluffy basmati rice, with couscous, or alongside warm flatbread, this flavorful lamb recipe will take your taste buds on a delicious journey through Middle Eastern cuisine. Perfect for intimate gatherings or family dinners, it’s a versatile, crowd-pleasing choice that combines ease of cooking with show-stopping flavor. Keywords: Middle Eastern lamb recipe, slow-cooked lamb, lamb curry, Middle Eastern spices, lamb stew.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder or leg (boneless)
- 3 tbsp olive oil
- 5 garlic cloves (minced)
- 1 large onion (finely chopped)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 0.5 tsp ground cardamom
- 1 tsp paprika
- 0.25 tsp cayenne pepper (optional, for heat)
- 2 tbsp tomato paste
- 500 ml chicken or beef stock
- 3 tbsp fresh cilantro (chopped)
- 3 tbsp fresh parsley (chopped)
- 2 tbsp lemon juice
- 2 tsp salt
- 1 tsp ground black pepper
Instructions
Start by trimming any excess fat from the lamb and cut it into large chunks (about 2 inches).
In a large bowl, combine the lamb chunks, 1 tablespoon olive oil, 1 teaspoon salt, and all the ground spices (cumin, coriander, cinnamon, cardamom, paprika, and cayenne pepper if using). Mix thoroughly to coat the lamb evenly. Set aside to marinate for at least 30 minutes, or up to 4 hours in the fridge.
Heat the remaining olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the lamb pieces in batches, searing them on all sides until browned. Remove the browned lamb and set it aside on a plate.
In the same pot, reduce the heat to medium, and add the chopped onion. Cook until softened and golden, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste and mix well with the onions and garlic. Cook for 2 minutes to allow the paste to caramelize and deepen in flavor.
Deglaze the pot by adding a splash of the stock and scraping the browned bits from the bottom using a wooden spoon.
Return the lamb to the pot, along with the remaining stock. Bring the mixture to a simmer.
Cover the pot with a lid, reduce the heat to low, and let the lamb cook gently for 1.5 to 2 hours, stirring occasionally. The lamb should be tender enough to shred with a fork.
Stir in the chopped cilantro, parsley, and lemon juice. Adjust seasoning with additional salt and pepper if needed.
Serve the Middle Eastern Lamb hot over basmati rice, couscous, or with warm flatbread. Garnish with extra herbs if desired.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
