Israeli-style Lamb and Vegetables Stew

Ingredients

In this Israeli adaptation of the Italian Pecora e verdure, lamb is used instead of mutton, which is more commonly found in Israeli cuisine. The addition of Middle Eastern spices like cumin, coriander, and turmeric gives the dish a distinct flavor profile. The original Italian dish often includes tomatoes, but in this Israeli version, the focus is on the natural flavors of the vegetables, allowing them to shine through. We alse have the original recipe for Pecora e verdure, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 eggplant, diced 1 eggplant, diced
• 2 zucchini, diced 2 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 35g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced eggplant, zucchini, and bell peppers to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Return the lamb to the pot and add the ground cumin, coriander, turmeric, paprika, salt, and black pepper. Stir well to coat the ingredients with the spices.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender.
6. 6.
   Serve the Israeli-style Lamb and Vegetables Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Eggplant — To reduce bitterness, sprinkle salt over diced eggplant and let it sit for 15 minutes. Rinse and pat dry before using.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• Serve the stew with warm pita bread or couscous for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Israeli-style Lamb and Vegetables Stew is best served hot, accompanied by freshly baked pita bread or fluffy couscous. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

Present the stew in a deep serving dish, allowing the vibrant colors of the vegetables and tender lamb to shine through. Serve with warm pita bread on the side and garnish with a sprig of fresh parsley for an inviting presentation.