Tender Middle Eastern Lamb and Garlic Stew Recipe
Succulent lamb pieces slow-cooked to melt-in-your-mouth perfection, swimming in a rich, aromatic broth infused with garlic and olive oil. The meat becomes incredibly tender while the garlic mellows into sweet, subtle notes. Learn how to make this hearty, warming stew that fills your kitchen with incredible aromas and delivers restaurant-quality results.
Ingredients
- For the marinade:
- 800g lamb shoulder, cut into 3cm cubes
- 4 tablespoons extra virgin olive oil
- 8 large garlic cloves, peeled and lightly crushed
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- For the stew:
- 2 tablespoons extra virgin olive oil
- 500ml water
- 2 bay leaves
- Extra sea salt and freshly ground black pepper, to taste
- For serving:
- Extra virgin olive oil, for drizzling
- Fresh parsley, finely chopped (optional)
Directions
Step 1
Begin by preparing your lamb. Trim any excess fat but leave a little for flavour. Pat the meat dry with paper towels – this is crucial for achieving a good sear. Place in a large bowl.
Step 2
Create your marinade by combining 4 tablespoons olive oil with the crushed garlic cloves, salt, and pepper. Pour over the lamb and massage gently with your hands until well coated. Cover and let rest at room temperature for 30 minutes (or refrigerate for up to 4 hours if preparing ahead).
Step 3
Heat a large, heavy-bottomed pot over medium-high heat. Add 2 tablespoons olive oil – it should shimmer but not smoke. Working in batches to avoid overcrowding, sear the marinated lamb pieces until golden brown on all sides, about 3-4 minutes per batch. Don't rush this step – proper browning creates incredible depth of flavour.
Step 4
Return all the lamb to the pot along with any accumulated juices. Add the water and bay leaves, scraping the bottom of the pot with a wooden spoon to release all those gorgeous caramelized bits – this is where the magic happens!
Step 5
Bring to a gentle boil, then reduce heat to very low. Cover and simmer for 2 hours, stirring occasionally. The meat should be almost falling apart when gently pressed with a spoon. If the liquid reduces too much, add a splash more hot water.
Step 6
After 2 hours, remove the lid and increase heat slightly. Simmer uncovered for 15-20 minutes until the sauce has reduced and thickened to your liking. The garlic should be meltingly soft and sweet.
Step 7
Taste and adjust seasoning with salt and pepper. The sauce should coat the back of a spoon – if it's too thin, simmer for a few more minutes; if too thick, add a splash of hot water.
Step 8
Let rest for 10 minutes before serving. This allows the meat to relax and the flavours to settle. Drizzle with fresh olive oil and scatter with parsley if using.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Lamb
A slave girl slaughtered a dying sheep, and the Prophet ﷺ permitted eating it.
Garlic
The Messenger of Allah ﷺ was staying with Abu Ayyub. When he ate some food, he would send what was left to him. So one day he sent him some food but the Prophet ﷺ did not eat from it.
Olives
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Olive oil
Eat olive oil and use it on your hair and skin, for it comes from a blessed tree.
Water
The Prophet ﷺ drank Zamzam water while standing.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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