Baharat Lamb Stew with Lentils, Caramelized Onions, and Pomegranate
Equipment
- Dutch oven
- skillet
- wooden spoon
Ingredients
- 1.5 pounds lamb stew meat, cut into chunks
- 3 tablespoons olive oil, divided
- 2 tablespoons baharat spice blend
- 4 large onions, thinly sliced
- 4 garlic cloves, minced
- 1 cup brown lentils, rinsed
- 4 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pomegranate seeds
Instructions
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add the lamb and baharat. Cook until the meat browns on all sides, about 6 to 8 minutes. Remove the lamb and set it aside.
- Lower the heat to medium. Add the remaining tablespoon of olive oil and the sliced onions to the same pot. Cook, stirring often, until the onions turn golden and soft, about 15 minutes.
- Stir in the garlic and cook for 1 minute. Return the lamb to the pot along with the lentils, beef broth, salt, and pepper.
- Bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 1 hour and 15 minutes, or until the lamb is tender and the lentils are cooked through.
- Ladle the stew into bowls and top each serving with pomegranate seeds.
Notes
Caramelize the onions slowly over medium heat to avoid burning and to draw out their sweetness. If the stew thickens too much during simmering, add a splash of broth. Leftovers reheat well on the stovetop with a little extra liquid to loosen the texture.
Course: Main Course
Cuisine: Middle Eastern
Equipment: Dutch oven, skillet, wooden spoon
Cuisine: Middle Eastern
Equipment: Dutch oven, skillet, wooden spoon