Prepare to transport your senses to the vibrant streets of the Middle East with this extraordinary Spicy Lamb Stew that promises to revolutionize your dinner experience. Imagine tender, succulent lamb cubes simmered in a rich, aromatic broth, perfectly complemented by the unexpected brightness of cracked green olives and a zesty orange-infused rice. This isn't just a recipe; it's a gastronomic adventure that will transform an ordinary meal into an unforgettable culinary masterpiece that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb lamb, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp coriander
- 1 cup cracked green olives
- 1 cup rice
- 1 orange, zested and juiced
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare all ingredients by cubing the lamb into 1-inch pieces, finely chopping the onion, mincing the garlic, and zesting and juicing the orange.
- Season the lamb cubes generously with salt, pepper, cumin, and coriander, ensuring each piece is evenly coated with the spices.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- Brown the lamb cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté the chopped onions until translucent and slightly caramelized, about 5-6 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Return the browned lamb to the pot and pour in beef broth, bringing the mixture to a gentle simmer.
- Cover the pot and reduce heat to low, allowing the stew to slowly cook for approximately
- 5 to 2 hours until the lamb is tender and nearly falling apart.
- During the last 30 minutes of cooking, add the cracked green olives to the stew.
- For the orange rice, combine rice with orange zest, orange juice, and water in a separate pot, cooking according to standard rice preparation methods.
- Once lamb is tender, taste and adjust seasoning with additional salt and pepper if needed.
- Serve the spicy lamb stew hot over the fragrant orange rice, garnishing with additional fresh herbs if desired.
Tips
- Choose the Right Cut: Select lamb shoulder or leg for the most tender and flavorful results. The marbling ensures a rich, melt-in-your-mouth texture.
- Spice Layering Technique: Toast your cumin and coriander briefly in the pot before adding other ingredients to enhance their aromatic qualities and deepen the flavor profile.
- Browning is Key: Take your time when browning the lamb. Don't overcrowd the pot, and ensure each piece develops a deep golden crust for maximum flavor development.
- Low and Slow Cooking: Patience is crucial. The extended simmering time allows the lamb to become incredibly tender and lets the spices fully infuse the dish.
- Olive Selection: Use high-quality, briny cracked green olives for an authentic Mediterranean touch. If possible, choose olives from a specialty market.
- Rice Tip: Rinse your rice before cooking to remove excess starch, ensuring fluffy, separate grains for your orange-infused rice.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance for even more developed flavors.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 30g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
