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Sumac and Za’atar Lamb Stew with Artichokes and Lemon
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (14 ounces each) artichoke hearts, drained and quartered
  • Zest and juice of 2 lemons
  • 2 tablespoons sumac
  • 3 tablespoons za’atar
  • 4 cups lamb broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
  • Add the onion to the same pot and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Return the lamb to the pot. Sprinkle in the sumac, za’atar, salt, and pepper. Stir to coat the meat evenly.
  • Pour in the lamb broth and bring the mixture to a simmer. Cover the pot and cook on low heat for 1 hour and 15 minutes, stirring occasionally.
  • Add the artichoke hearts, lemon zest, and lemon juice. Continue simmering uncovered for 20 minutes until the artichokes are tender and the broth has thickened slightly.
  • Ladle the stew into bowls and scatter the parsley over the top before serving.

Notes

Make the stew a day ahead so the sumac and za’atar flavors settle deeper into the lamb. If the broth tastes too sharp after cooking, stir in an extra teaspoon of za’atar rather than more salt. Serve it with warm flatbread or over couscous to soak up the lemony sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board