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Lamb Stew


1 pound lamb stew cubes
1 tablespoon sunflower oil
4 cups beef broth
1 (15 ounce) can diced tomatoes with juice
1 large carrot, peeled and sliced
1 onion, diced
2 potatoes, peeled and diced
3 celery stalks, sliced
4 garlic cloves, smashed
1 tablespoon Arabic spice mix
salt and pepper to taste


1. In an 8-quart saucepan on medium heat add oil, onion, garlic, Arabic spice mix and lamb. Cook until onions are tender and lamb is slightly brown on all side, about 5-8 minutes. Add beef broth and bring to a full boil. Cover and lower to simmer. Allow to simmer for 3 hours.

2. Add tomatoes with juice, carrot, potatoes, celery and salt and pepper, mix well. Bring to a full boil them lower to low-medium and cover. Allow to cook an additional hour. Serve with rice an fresh bread.

Yields: 4 servings

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