Lebanese-Style Lamb Stew
Beautiful and Fragrant Dish for the Cold Winter Days.
This is the kind of stew that fills the kitchen with the best smells. Slow-simmered lamb, a deeply spiced tomatoes, sweet red peppers, and just enough fat to make everything silky and comforting. It’s rustic, bold, and meant to be eaten with warm bread or rice to soak up every drop. Even without the extra fatty pieces of lamb it is still the best meal I the cool nights and it somewhat easy to make.
Home Recipes
Stew
Mediterranean
Bell pepper
Middle Eastern
Lamb
Ingredients
Steps to make it
Nutrition Facts
Share this recipe
Comments
Main Course
Recipe Cuisine:
Middle Eastern
Servings:
5 people
Preparation Time:
30 minutes
Cooking Time:
This Lebanese-style lamb stew is slow-cooked comfort at its best. Tender chunks of lamb—both lean and beautifully fatty—are browned for depth, then gently simmered in a rich tomato sauce infused with warm Middle Eastern spices like seven spices, allspice, cinnamon, and cumin. Sweet red bell peppers soften into the stew, adding color and natural sweetness that balances the savory meat.
As it cooks, the lamb becomes melt-in-your-mouth tender and the sauce thickens into something deeply flavorful, glossy, and spoon-clinging. It’s a rustic, homey dish meant to be served hot, finished with fresh parsley, and enjoyed with rice or warm bread to soak up every bit of the sauce. Hearty, aromatic, and deeply satisfying—this is the kind of meal that feels like it’s been simmering all afternoon, even if you’re just now sitting down to eat it.
Ingredients:
- 2½ lb (1.3 kg) lamb, cut into large chunks
- Use a mix of lean stew meat and some fatty pieces (like lamb shoulder or breast)
- 2 tbsp olive oil
- 1 tbsp ghee (optional)
- 1 large onion, finely chopped4 cloves garlic, minced
- 2 red bell peppers, diced
- 1½ lb (0,7 kg) ripe tomatoes, chopped (or 1 large can crushed tomatoes)
- 2 tbsp tomato paste
- 1½ tsp salt (adjust to taste)
- 1 tbsp seven spice
- 1 tsp black pepper
- 1½ tsp allspice
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp paprika
- 1 ½ cups (350 ml) water or light beef/lamb stock
- Fresh parsley, finely chopped (for garnish)
Steps to make it:
- Brown the lamb
Heat olive oil and ghee in a heavy pot or Dutch oven over medium-high heat.
Add the lamb chunks in batches, browning them well on all sides. Don’t rush this — that caramelization builds flavor. Remove and set aside. - Build the base
Lower the heat to medium. Add the chopped onion to the same pot and cook until soft and lightly golden, scraping up the browned bits.
Stir in the garlic and cook for 30 seconds until fragrant. - Add peppers & spices
Add the diced red bell peppers and cook for 3–4 minutes until slightly softened.
Stir in the salt, black pepper, seven spice, allspice, cinnamon, cumin, and paprika. Let the spices bloom for about 30 seconds. - Tomatoes in
Add the tomato paste and cook for 1 minute.
Stir in the fresh tomatoes (or crushed tomatoes) and let everything simmer for 5 minutes until slightly thickened. - Simmer the stew
Return the lamb (and any juices) to the pot. Add the water or stock until the meat is mostly submerged.
Bring to a gentle boil, then lower to a simmer, cover, and cook for 1½ to 2 hours, stirring occasionally, until the lamb is fork-tender and the sauce is rich and glossy. - Finish & rest
Taste and adjust seasoning. Let the stew rest uncovered for 10–15 minutes before serving — it thickens beautifully. - Serve
Sprinkle generously with fresh parsley and serve hot.
Did you make this recipe?
Please Tag us on Instagram:@laki_maikai
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
