Go Back

Slow-cooked spiced lamb stew

This slow-cooked spiced lamb stew is Middle-Eastern inspired, the original version is a popular dish in Lebanon. Although it takes a couple of hours to be ready, in reality it takes 5 minutes to prepare, then the oven does most of the work, so you can get on with other things. Serve it with a crunchy salad on the side, also with some Lebanese flatbread - also, you could fill flatbreads with this stew - perfect for parties!.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Resting Time 4 hours
Total Time 3 hours
Servings: 6 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g lamb shoulder boned
  • 1 Tbsp olive oil
  • 2 red onions
  • 500 ml vegetable stock
  • 2 cups of dry white wine
  • 4 large potatoes
  • Ground spice-mixture: ¼ tsp of each nutmeg, cinnamon, cumin, paprika, oregano

Method
 

  1. Preheat oven to 170°C.
  2. Mix the spices.
  3. Rub the meat with oil, season with salt and pepper, then rub with spice-mixture.
  4. Heat the oil in a large, heavy-based oven-proof dish or casserole dish and brown the meat on all sides.
  5. Meanwhile, slice the onions then sprinkle around the meat, pour the wine & stock over, then bring it to the boil. If the liquid doesn't cover the meat, add more stock.
  6. Cover the dish with a lid, and put it in the oven. Cook for 2-3 hours.
  7. In the meantime, peel and dice the potatoes. Add these to the lamb for last 30 minutes, mix well with the sauce.
  8. When the potatoes & the meat are tender, and the sauce is thick and shiny, the dish is ready. Using 2 forks, shred the meat into chunky pieces and toss well with the sauce.