Lamb Stew Recipe

This hearty lamb stew recipe combines tender chunks of lamb, aromatic shallots and garlic, and a rich milk-based broth, finished with crispy barley croutons for texture.

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Prep Time 30

Cook Time 1 30

Total Time 2

Course Main Course

Cuisine Mediterranean-inspired, Middle Eastern

Servings

Equipment

Large pot (at least 6-quart)
Medium sauté pan
Mortar and pestle
Oven

Ingredients

For the Risnâtu:

1 cup barley flour
½ teaspoon sea salt
⅓ cup water
¼ cup extra-virgin olive oil

For the Stew:

Extra-virgin olive oil for cooking onion
1 large onion diced
¼ cup rendered sheep fat or extra-virgin olive oil
1 pound lamb, cut into large, bite-size pieces
2 teaspoons sea salt divided
1 quart very hot water
¼ cup chopped Persian shallot (rehydrated if dried)
2 cups sheep milk (or goat or cow milk as a substitute)
4 to 5 cloves garlic
½ cup chopped leek plus more for garnish

Instructions

Preheat the oven to 425°F.
Prepare the risnâtu: In a bowl, whisk barley flour and ½ tsp salt. Add water and olive oil, stirring until a rough dough forms (do not knead). Shape into thin cakes about ¼ inch thick. Place on a lined baking sheet and bake for 25 minutes. Turn off oven but leave cakes inside to cool and dry. Once dry, break two-thirds into small crumbs and the rest into large croutons.
Start the stew: In a sauté pan, cook the diced onion with olive oil for about 7 minutes, stirring until lightly browned. Meanwhile, heat 1 tbsp sheep fat or olive oil in a large pot over high heat. Add the lamb and 1 tsp salt. Sear until browned. Pour in the hot water and remaining salt and fat. Boil, then reduce to medium-low and simmer uncovered for 5 minutes.
Combine ingredients: Add the cooked onion, Persian shallot, milk, and small risnâtu crumbs to the stew. Stir and let simmer for another 20 minutes.
Prepare garlic-leek paste: In a mortar, grind garlic into a paste. Add chopped leek and continue grinding until combined (won’t form a true paste). Stir into the stew.
Final simmer: If the stew is too thick, stir in more milk. Cover and simmer for an additional 20 to 30 minutes or until the lamb is fork-tender.
Serve: Top each serving with the large risnâtu croutons and a sprinkle of fresh chopped leek.

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