Middle Eastern Lamb Stew Recipe

Photo: Middle Eastern Lamb Stew Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Lamb Stew recipe. Enjoy quick & easy Middle Eastern food and learn how to make Middle Eastern Lamb Stew.  

Servings: 8 servings, about 1 cup each
Prep Time: 40 mins
Total Time: 4 hrs 15 mins

Ingredients

1 1/2 pounds boneless lamb stew meat, (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon olive oil, or canola oil
4 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 28-ounce can diced tomatoes
3/4 cup
reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach 

Directions 

1. Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.
 
2. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
 

3. Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes. 

Tip: 

MAKE AHEAD TIP: Prepare the stew, omitting the spinach, cover and refrigerate for up to 2 days or freeze for up to 4 months. Add spinach after the stew is reheated. | Prep ahead: Trim lamb and coat with spice mixture. Chop onions. Combine broth, tomatoes and garlic. Refrigerate in separate covered containers for up to 1 day. 

Nutrition information 

Calories 319, Total Fat 15 g, Saturated Fat 5 g, Monounsaturated Fat 6 g, Cholesterol 92 mg, Sodium 494 mg, Carbohydrate 15 g, Fiber 5 g, Protein 30 g, Potassium 238 mg. Daily Values: Vitamin A 25%, Vitamin C 30%, Iron 20%. Exchanges: Starch 0.5,Vegetable 1,Lean Meat 3. Percent Daily Values are based on a 2,000 calorie diet 

Source: recipe.com  

More Middle Eastern Food Recipes:

Authentic Moroccan Lamb Tagine
Lebanese fruit salad
Grilled chicken with harissa and cumin
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab 

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Meat Kibbeh Akras Recipe - How to Make Meat Kibbeh Akras

Photo: Meat Kibbeh Akras Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Meat Kibbeh Akras recipe. Enjoy quick & easy Middle Eastern food and learn how to make Meat Kibbeh Akras.   

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     20 minutes

Ingredients

1¾ cups burghul or 350 g, fine

500 g lean minced beef

1 small onion or 100 g, chopped

1 tablespoon fresh mint, chopped

1 teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon ground cinnamon

1 teaspoon ground cumin

for the stuffing:

2 tablespoons vegetable oil

2 medium onions or 250 g, chopped

½ kg minced lamb

2 cubes MAGGI® Chicken Bouillon, crumbled

½ teaspoon seven spices

3 tablespoons pine seeds, toasted

1 teaspoon dried mint

1 tablespoon pomegranate molasses

2 cups vegetable oil or 440 g, for deep frying

Preparation

Wash burghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared burghul, minced beef, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.

Heat oil in a pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® Chicken Bouillon cubes, Arabic seven spices, pine seeds, dried mint and pomegranate molasses and stir to combine well.

With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the center by pushing your finger through from one end.

Stuff with some cooked lamb mixture, close by pressing firmly.

Fry the kibbeh in hot deep oil until golden brown.

Serve hot with green salad and fresh yogurt.

Nutritional Information

Energy :     409.00 Kcal
Protein :     19.00 g
Carbohydrate :     27.00 g
Fats :     25.00 g 

More Middle Eastern Food Recipes:

Roast beetroot hummus
Hummus Pit-zas
Lamb kofta with fattoush
Chicken kofta
Middle Eastern Roast Lamb with Tahini Sauce
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

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Stuffed Baby Zucchini with Tomato Sauce Recipe - How to Make Stuffed Baby Zucchini with Tomato Sauce

Photo: Stuffed Baby Zucchini with Tomato Sauce Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Stuffed Baby Zucchini with Tomato Sauce recipe. Enjoy quick & easy Middle Eastern food and learn how to make Stuffed Baby Zucchini with Tomato Sauce.

Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     1 hour, 20 minutes

Ingredients 

1½ kg baby zucchini

2 tablespoons ghee

1 medium onion or 150 g, finely chopped

350 g minced lamb

½ teaspoon ground cinnamon

½ teaspoon ground black pepper

¾ cup egyptian rice or 150 g, washed and drained

1 medium tomato or 150 g, finely chopped

2 cups water or 500 ml

3 cloves garlic, crushed

2 tablespoons tomato paste

2 cubes MAGGI® Chicken Bouillon

Preparation 

Hallow the zucchini, wash well and set aside.

Heat ghee in a large saucepan then add onion, meat, spices and sauté while stirring for 3-4 minutes. Remove from heat. Stir in rice and tomato.

Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.

Combine water, garlic, tomato paste and MAGGI® Chicken Bouillon cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.

Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.

Nutritional Information

Energy :     352.00 Kcal
Protein :     15.00 g
Carbohydrate :     34.00 g
Fats :     18.00 g 

By Nestle Family

More Middle Eastern Food Recipes:

Lamb Stuffed Cabbage Rolls
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis 

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Lamb Stuffed Cabbage Rolls Recipe

Photo: Lamb Stuffed Cabbage Rolls Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Stuffed Cabbage Rolls recipe. Enjoy quick & easy Middle Eastern food and learn how to make Lamb Stuffed Cabbage Rolls. 
 
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     1 hour

Ingredients 

25 leaves white cabbage

1 cup rice or 200 g, soaked for 30 minutes and drained

300 g minced lamb

2 cloves garlic, crushed

1 teaspoon ground allspice

¼ teaspoon ground cinnamon

1 teaspoon dried mint

2 tablespoons butter

10 cloves garlic, extra

2 cubes MAGGI® Chicken Bouillon

2 cups water or 500 ml

2 tablespoons lemon juice

Preparation 

Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.

Combine rice, meat, garlic, spices, mint and butter in a bowl.

Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.

Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.

Dissolve MAGGI® Chicken Bouillon cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.

Cover and cook over low heat for about 1 hour, or until rice is cooked.

Nutritional Information:

Energy :     335.00 Kcal
Protein :     13.00 g
Carbohydrate :     37.00 g
Fats :     16.00 g 

By Nestle Family

More Middle Eastern Food Recipes:

Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken 

Save and share Lamb Stuffed Cabbage Rolls Recipe

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Fast chicken tagine recipe

Photo: Fast chicken tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Fast chicken tagine recipe. Enjoy quick & easy Middle Eastern food and learn how to make Fast chicken tagine. 

This chicken dish is quick, easy and full of flavour!

Ingredients (serves 4)

1kg chicken thigh fillets, halved
3 tbs chermoula spice mix or paste (see note)
2 tbs olive oil
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1 lemon, thinly sliced
100g blanched almonds
140g green olives
1 cup (250ml) chicken stock
Couscous and chopped coriander, to serve

Method

Toss chicken with half the spice mix. Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Remove and set aside.

Add chicken to pan and cook over medium-high heat for 2-3 minutes each side until golden. Add lemon, nuts, olives, stock and remaining spice mix. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes or until chicken is cooked. Serve with couscous and coriander.

Notes

Chermoula spice mix or paste is available from delis and gourmet shops.

Source
delicious. - March 2008, Page 80
Recipe by Valli Little

More Middle Eastern Food Recipes:

Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas

Save and share Fast chicken tagine recipe

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