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.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

Start by trimming any excess fat from the lamb and cut it into large chunks (about 2 inches).

Step 2

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.

Step 3

Heat the remaining olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 4

Add the lamb pieces in batches, searing them on all sides until browned. Remove the browned lamb and set it aside on a plate.

Step 5

In the same pot, reduce the heat to medium, and add the chopped onion. Cook until softened and golden, about 5 minutes.

Step 6

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

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.

Step 8

Deglaze the pot by adding a splash of the stock and scraping the browned bits from the bottom using a wooden spoon.

Step 9

Return the lamb to the pot, along with the remaining stock. Bring the mixture to a simmer.

Step 10

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.

Step 11

Stir in the chopped cilantro, parsley, and lemon juice. Adjust seasoning with additional salt and pepper if needed.

Step 12

Serve the Middle Eastern Lamb hot over basmati rice, couscous, or with warm flatbread. Garnish with extra herbs if desired.

Nutrition Facts

Serving size	2319.7 grams (2319.7g)

Amount per serving	% Daily Value*
Calories	4330

Total Fat 345.80g	443%
Saturated Fat 127.10g	636%
Polyunsaturated Fat 4.00g
Cholesterol 1200mg	400%
Sodium 7638mg	332%
Total Carbohydrate 40.60g	15%
Dietary Fiber 10.30g	37%
Total Sugars 12.90g
Protein 279.90g	560%

Vitamin D 0IU	0%
Calcium 388mg	30%
Iron 31mg	173%
Potassium 4834mg	103%

*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.

Source of Calories

Fat: 70.8%

Protein: 25.5%

Carbs: 3.7%