Lamb Stew With Za'atar and Mint
A community recipe by CyclingCookNot tested or verified by Nigella.com
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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.
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.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
Metric
U.S.
- 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.
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