OMG this Lamb Stew. I made this years ago when I hosted a Middle Eastern party, complete with cushioned floor seating, music where the only recognizable word was “habibi” – sweetheart, and a room full of belly dancers. For January’s #winepw theme “try something new for the New year” hosted by David Crowley of CookingChatFood.com, I am trying something new and reviving something old.
I have a list. A list I wrote in my 20’s of things I wanted to learn, try, experience. The laws of nature bring that list to the top of my desk drawer occasionally and I tally my dreams with my accomplishments. I am proud to say I have at least attempted most of the things on that list. It is past time for a new one. Attempted because I CANNOT tap dance. Three instructors, different schools, ain’t happening. What I CAN do , or at least could do, was belly dance. Eight years in my 30’s devoted to practice and performance. I gave it up when studying for my Level 4 Diploma with the Wine and Spirits Education Trust. I could not handle the intense study requirements with the frequent rehearsals.
After 6 years dancing only around my kitchen, I am dipping my toes back into the world of Middle Eastern dance. It is not coming back as well as this Lamb Stew recipe did and that is really hard for someone like me. But I soothe those frustrations with this delicious bowl of lamb stew, the music that still flows in my blood and moves my hips, and the recognition that I am probably one of the very few people in the world who could teach you to taste wine like a pro and to shimmy like a diva.
Perfect for a cold night and easy to scale up to a big batch, I give you this Lamb Stew sweet with tomatoes and carrots and spiced with the flavors of the Middle East.
For the wine pairing we opened a red blend of Syrah, Cabernet Sauvignon, and Cabernet Franc – Chateau Ksara 2013 Reserve du Couvent. This wasn’t our first rodeo with Lebanese wine and something told us it would not be the best pairing. We opened it anyway and you know what? Not the best pairing. This stew wanted something Old World -earthy and savory. The wine wanted Korean BBQ. BUT this was a mighty fine wine. Plus you know my pairing rule – you have food and wine stop complaining. Click here to see our full note on the 2013 Chateau Ksara Reserve du Couvent and a little info on the winery.
Make this Lamb Stew. It is too good for words and then scroll to the bottom to see what new food and wine pairings our #winepw friends tried this New Year.
- 1 lb lamb meat from the leg, cut into small chunks
- 1½ cups diced yellow or white onion
- 1½ cups sliced carrots
- 2 cloves garlic, minced
- ¼ teaspoon freshly grated whole nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons turmeric
- 1 teaspoon salt
- 2 14 oz cans petite diced tomatoes
- 1 cup organic beef stock
- ½ cup greek yogurt, strained
- lemon for squeezing and zesting
- ¼ cup toasted almonds, chopped
- olive oil
- Heat olive oil in a cast iron dutch oven on the stove top. Sear lamb. Add onions and cook 3 minutes. Add garlic and spices and cook 3-5 minutes. Add carrots, tomatoes and stock. Cover with lid and cook in 350 oven for one hour.
- Ladle in to bowls. Garnish with yogurt, lemon zest and juice, and chopped almonds.
- Wine Predator wrote about New Year, New Wine: New Jersey?
- A Day in the Life on the Farm tried a New Wine for a New Year
- Grape Experiences shared Try Something New: Moroccan Wine with Lamb Tagine
- Culinary Adventures with Camilla posted Young Nation, Ancient Vines in Croatia: Pairing Crni Rižoto + Dingac Vinarija’s Peljesac
- A Palatable Pastime served Duck Ragout with Creamy Polenta
- L’occasion shared about The Wines of Red Mountain
- ENOFYLZ Wine Blog served Slow Cooker Enchilada Quinoa and Mencía
- foodwineclick tried Something Old, Something New – Flank Steak & Douro Red
- Rockin Red Blog is Journeying into a Glass of the Unknown
- Pull That Cork posted Loire Valley Red Meets Onion and Bacon Tart: When Old Becomes New
- The Swirling Dervish paired Lacrima di Morro d’Alba and Broccoli Rabe Lasagna
- Tasting Pour served up Lamb Stew and Wine from Lebanon
- Vino Travels shared Journey to Trentino with Teroldego and Spaghetti Carbonara
- Cooking Chat paired Pork Tenderloin with Onions and Canary Island Wine
Check out past and upcoming Wine Pairing Weekend events here.
Looks delicious – can’t wait to try it! Cheers!
I think I’m about to make it again. Been craving since we finished the last bowl.
The spice combination in this lamb stew sounds delicious, and very different from the lamb stew I usually make. I’m going to give this one a try with an Old World wine. Thanks for the recommendation. Have fun dancing!
You won’t regret it. It is easy and delicious. Just chop, spice, and wait.
Lebanese wine is so hot right now. I must try some. Great pairing too. I love lamb!
Oooh, Am I “on trend?” Ha.
This lamb stew does sound amazing. Thanks for the recipe and I agree with your food and wine philosophy.
Thanks Wendy
So cool! We have a local Turkish restaurant that features belly dancers on the weekends and it is so captivating. Such a lovely pairing here — thanks for sharing the story, food and wine!
Thanks Jill. Those flavors and movements are in my blood.
Belly dancing huh? Who knew? Your lamb stew sounds great! Oh…and I love you food and wine pairing rule! Cheers Jade!