Ingredients with Measurements:
- 2 lbs lamb stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp jallab spice blend (a Middle Eastern spice blend made with sumac, thyme, sesame seeds, and other spices)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup chopped dried apricots
- 1/2 cup chopped pitted dates
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
2. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Add the jallab spice blend, salt, and black pepper to the pot and stir to combine.
4. Add the beef broth, diced tomatoes (with their juices), chickpeas, dried apricots, and dates to the pot. Stir to combine.
5. Return the lamb to the pot and bring the stew to a simmer.
6. Reduce the heat to low and cover the pot with the lid. Simmer the stew for 1-2 hours, or until the lamb is tender and the flavors have melded together.
7. Stir in the chopped parsley and cilantro just before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 35g
Protein: 35g
Sodium: 1200mg
Fiber: 8g
Sugar: 18g
Substitutions for ingredients:
- Beef stew meat can be substituted for lamb stew meat
- Chicken broth can be substituted for beef broth
- Raisins can be substituted for dried apricots or dates
Variations:
- Add chopped carrots, potatoes, or sweet potatoes to the stew for added vegetables and texture
- Serve the stew over couscous or rice for a heartier meal
- Use the stew as a filling for savory hand pies or turnovers
Tips and tricks:
- Brown the lamb in batches to ensure it gets evenly browned and doesn't steam in the pot
- Use a slotted spoon to remove the lamb from the pot to prevent excess oil from getting into the stew
- Taste the stew before serving and adjust the seasoning as needed
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
Chopped fresh herbs, such as parsley or cilantro
Pairings:
- Serve the stew with warm pita bread or naan for dipping and scooping
- A crisp green salad with a tangy vinaigrette would be a refreshing side dish
Suggested side dishes:
- Couscous or rice
- Roasted or grilled vegetables, such as eggplant or zucchini
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out
- If the lamb is tough, simmer the stew for longer until it becomes tender
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Store leftover stew in the refrigerator within 2 hours of cooking
Food history:
Jallab is a popular drink in the Middle East made with grape molasses, dates, and rose water. This stew takes inspiration from those flavors and spices, creating a warm and comforting meal.
Flavor profiles:
The jallab spice blend adds a warm, slightly sweet flavor to the stew, while the lamb and chickpeas provide a hearty and savory base. The dried apricots and dates add a touch of sweetness and chewy texture.
Serving suggestions:
Serve the stew with warm pita bread or naan for dipping and scooping. A crisp green salad with a tangy vinaigrette would be a refreshing side dish.
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Region: Middle Eastern