Israeli-style Sweet and Savory Lamb Stew

Ingredients

In this Israeli adaptation of Lham lahlou, we incorporate the distinct flavors of Israeli cuisine. While the original Moroccan dish relies heavily on spices like ginger and saffron, we use a combination of cumin, turmeric, and cinnamon to infuse the stew with warm and earthy flavors. Additionally, we add dried fruits such as apricots and prunes to enhance the sweetness of the dish. The Israeli-style sweet and savory lamb stew offers a unique twist on the traditional Moroccan recipe, showcasing the culinary diversity of the region. We alse have the original recipe for Lham lahlou, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 2 tablespoons honey 2 tablespoons honey
• 500 ml (2 cups) chicken or vegetable broth 500 ml (2 cups) chicken or vegetable broth
• 200 g (1 cup) dried apricots 200 g (1 cup) dried apricots
• 200 g (1 cup) pitted prunes 200 g (1 cup) pitted prunes
• 100 g (1 cup) toasted almonds, for garnish 100 g (1 cup) toasted almonds, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb chunks to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, turmeric, and cinnamon over the lamb, and stir well to coat the meat with the spices.
4. 4.
   Pour in the honey and chicken or vegetable broth, and season with salt and pepper to taste. Stir to combine all the ingredients.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Add the dried apricots and pitted prunes to the pot, and continue simmering for an additional 30 minutes, or until the fruits have softened.
7. 7.
   Remove the stew from heat and let it rest for a few minutes before serving.
8. 8.
   Garnish each serving with a sprinkle of toasted almonds for added texture and flavor.

Treat your ingredients with care...

• Dried apricots — Soak the dried apricots in warm water for 10 minutes before adding them to the stew. This will help them rehydrate and become tender.
• Toasted almonds — To toast the almonds, spread them in a single layer on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 8-10 minutes, or until they turn golden brown. Make sure to keep an eye on them as they can burn quickly.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks in the spice mixture for a few hours or overnight before cooking.
• Adjust the sweetness of the stew by adding more or less honey, according to your preference.
• Serve the stew with fluffy couscous or warm pita bread to soak up the delicious sauce.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Israeli-style sweet and savory lamb stew hot, garnished with toasted almonds. Accompany it with a side of fluffy couscous or warm pita bread to complete the meal. This hearty and aromatic stew is perfect for a cozy family dinner or for entertaining guests.

Presentation advice

Present the Israeli-style sweet and savory lamb stew in a deep serving dish, allowing the vibrant colors of the stew and the golden toasted almonds to shine through. Sprinkle some fresh parsley or cilantro on top for a pop of green. Serve with a side of couscous or warm pita bread on a separate platter for an inviting and visually appealing presentation.