Lamb Stew and Lebanese Wine #winepw
Recipe type: Entree
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. Ladle in to bowls. Garnish with yogurt, lemon zest and juice, and chopped almonds.
Recipe by Tasting Pour by Jade Helm at