This Arabian Lamb Stew is hearty, healthy, and delicious. Yes, this homemade recipe is based on authentic flavors of the Middle East
Course Main Meal
Cuisine Arabian
Keyword lamb stew
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Servings 3people
Calories 475kcal
Author Muna Kenny
Ingredients
For cooking the lamb meat in a regular pan
500gm lamb cubes or 1 kilo if with bones
½tablespoonblack pepper corns
½tablespoongreen cardamom
5whole cloves
Enough water to cover the lamb meat and cook it for 1 hour and half
*Don't use the spices above in the pressure cooker method. Note #5 below
For the stew
1large onion chopped
1large potato cut into cubes
5garlic cloves mincedmedium sized garlic
¼cuptomato paste
Salt to tasteor two teaspoon
6whole cardamoms
¼teaspooncinnamon powder
5whole cloves
3-inchcinnamon stick or half teaspoon cinnamon powder
1 ½tablespoonYamani spice mix recipe in Mandi post
1dry lemon
2 to 3tablespoonghee
5cupsboiling wateryou will need 2 cups if using pressure cooker method
Instructions
Cooking in a regular pan
In a large pan, add the lamb meat, black pepper corns, green cardamom, cloves, and enough water to cover the lamb meat and cook it for one hour and half.
When the lamb is cooked, discard the spices and water, and keep the meat aside.
In a medium pan, melt the ghee, then fry the onion until translucent and almost golden.
Add the meat to the onion and fry until you see brown patches on it, then add the potatoes and mix for one minute. Cover for two minutes, then add the garlic and mix.
Season with salt and the rest of the stew spices, mix well. Add the tomato paste and mix until combined.
Pour the boiling water and cook the stew until the potato is cooked and the meat is completely cooked around 20 minutes on medium heat.
Cooking in a pressure cooker
In a pressure cooker, add oil and when hot add the onion and fry until translucent.
Add the lamb and stir on medium heat until the lamb has light brown patches. Scrape off any bits that might have gotten stuck to the bottom of the pan.
Add the spices and the garlic. Stir for one minute.
Add the tomato paste and 2 cups water, let it come to a boil. Add the potato and cover the pressure cooker.
Keep the heat on medium-high, and after the first whistle, reduce heat to low and let it cook for 15 minutes.
Turn off heat and leave the pressure cooker to release the steam and pressure completely. Do not attempt to open the pressure cooker at this point it’s dangerous.
Your lamb stew is ready to serve.
Video
Notes
Cut the meat in smaller cuts to help cook it faster.
Do not add salt when cooking the meat the regular way to prevent it from getting tough or taking longer time to cook.
I’m sharing two methods for making this stew. Cooking with a pressure cooker and using a regular pan.
The pressure cooker method takes 30 minutes but the regular cooking method takes one hour and 50 minutes in cooking.
You will not need to cook the meat separately if using the pressure cooker method.
This post was originally published in 2016 and is updated with a video and more information.