Day 4 of the 12 Days of Caravan-Serai Cooking

December 11, 2013by Brenda

Lamb Stew

Common to many countries of the Middle East, this lamb stew is made up of cube cut pieces of lamb that are stewed with tomatoes. A garlic and rosemary marinade really compliments the flavor of the lamb.


3 1/2 lbs lamb shoulder, cut into 1 1/2 inch pieceslamb-stew2

2 cups chicken stock

1 28 oz can crushed tomatoes

3 onions, chopped

2 cloves garlic, crushed

1 sprig fresh rosemary

2 tablespoons olive oil

1/4 teaspoon salt

1/2 teaspoon ground black pepper



Place lamb on a large plate and sprinkle with salt, pepper, and rosemary. Cover and let marinade in refrigerator for 4 hours.

Heat olive oil in a large skillet. Add lamb and toss until browned, approximately 10 minutes. Add onions and cook another 5-7 minutes, until onions are tender. Cover and reduce heat to low. Cook for an additional 10 minutes, stirring occasionally to prevent sticking.

In a large bowl combine tomatoes and garlic. Stir well. Add mixture to lamb and onions, stirring well. Add chicken stock, cover and cook for 2 1/2 hours. Serve with warm pita bread.

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