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Lamb Stew With Za'atar and Mint

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I bought some zaatar in the market and decided to experiment with using it in a lamb stew.

I bought some zaatar in the market and decided to experiment with using it in a lamb stew.

Ingredients

Serves: 4-6

Metric Cups
  • 1 tablespoon dried mint
  • 1 tablespoon zaatar
  • 1 splash of olive oil
  • salt
  • pepper
  • 600 grams lamb (pieces)
  • 2 small white onions (chopped)
  • 3 cloves garlic (chopped)
  • 3 small carrots (chopped)
  • ½ medium butternut squash (chopped)
  • 10 baby potatoes (chopped)
  • 1 litre lamb stock cube
  • 400 grams chickpeas (tin, drained)
  • 400 grindings chopped tomatoes
  • 1 tablespoon dried mint
  • 1 tablespoon zaatar
  • 1 splash of olive oil
  • salt
  • pepper
  • 21 ounces lamb (pieces)
  • 2 small white onions (chopped)
  • 3 cloves garlic (chopped)
  • 3 small carrots (chopped)
  • ½ medium butternut squash (chopped)
  • 10 baby potatoes (chopped)
  • 1¾ pints lamb broth cube
  • 14 ounces garbanzo beans (tin, drained)
  • 400 grindings diced tomatoes

Method

Lamb Stew With Za'atar and Mint is a community recipe submitted by CyclingCook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Rub the mint, olive oil & Zaatar into the lamb pieces and leave to marinate for at least an hour or overnight.
  • Seal the meat in a large pan. Take the meat out of the pan, but leave the oil and juices from the meat.
  • Turn the heat down to low-med and add the onions and garlic for about 10 mins. Add carrots, butternut squash and potatoes and stir for a few minutes.
  • Stir in the stock, chickpeas and tomatoes. Bring to boil then turn heat down very low, cover and simmer gently for about 2 hours.
  • Serve with bread and fresh mint.
  • Rub the mint, olive oil & Zaatar into the lamb pieces and leave to marinate for at least an hour or overnight.
  • Seal the meat in a large pan. Take the meat out of the pan, but leave the oil and juices from the meat.
  • Turn the heat down to low-med and add the onions and garlic for about 10 mins. Add carrots, butternut squash and potatoes and stir for a few minutes.
  • Stir in the stock, garbanzo beans and tomatoes. Bring to boil then turn heat down very low, cover and simmer gently for about 2 hours.
  • Serve with bread and fresh mint.
  • Tell us what you think