Baharat Lamb Stew
- Details
Arabic Baharat Lamb Stew in Kabocha Squash
Ingredients
- 3 tablespoons olive oil, divided
- 3 lbs. lamb stew meat, cut into 1-1/2" chunks
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 3/4 lb. shallots, peeled (cut in half if large)
- 2-1/4 cups chicken broth, divided (reduced-sodium recommended)
- 2 tablespoons ground Baharat
- 1/4 cup white basmatic rice, rinsed
- 1-1/2 cups tomatoes, coarsely chopped
- 1 kobocha squash (3-1/2 to 4 lbs.)
- 1-1/2 tablespoons sliced chives
Instructions
- Heat 1 tablespoon oil in 5- to 6-quart pan over high heat. Sprinkle lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper. Brown lamb in heated oil, stirring occasionally, 6 to 8 minutes. Transfer lamb to a bowl and set aside.
- Reduce heat under pan to medium-high. Add 1 tablespoon oil, shallots and 1/4 cup broth to pan, and stir to loosen browned bits. Cook shallots, stirring occasionally, 7 to 10 minutes, until browned (add a splash of water if drippings start to darken).
- Return lamb to pan, sprinkle with Arabic Baharat, add 2 cups broth, and stir again. Cover pan and bring to a boil, then reduce heat and simmer 1 hour. (Add 1/4 cup broth if pan starts to dry). Stir in rice and tomatoes, and return to a boil while you prepare the squash.
- Preheat oven to 375°F. Use a short knife to carefully cut a 4-inch lid around squash stem, pry out with a blunt table knife, and scrape out seeds from squash and lid. Brush interior of squash and lid with remaning 1 tablespoon oil. Sprinkle interior of squash and lid with remaining 1/4 teaspoon each of salt and pepper (tip to coat evenly).Set squash on rimmed baking sheet, and print with a fork in a few spots near the top.
- Remove stew from heat, carefully fill squash to capacity, and set lid in place. Bake until just tender inside when pierced, 70 to 90 minutes. Spoon any remaining stew into loaf pan, cover and bake 1 hr.
- Stir chives into squash and loaf pan just before serving. Carefully transfer squash to serving platter with two wide spatulas (but don't worry if some splitting occurs).
Notes
Recipe and photo from Sunset Magazine, October 2010.
© 2024 World Spice Merchants https://www.worldspice.com
This recipe from our friends at Sunset breaks down the steps to sweet and savory success.
Arabic Baharat Lamb Stew in Kabocha Squash
Ingredients
- 3 tablespoons olive oil, divided
- 3 lbs. lamb stew meat, cut into 1-1/2" chunks
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 3/4 lb. shallots, peeled (cut in half if large)
- 2-1/4 cups chicken broth, divided (reduced-sodium recommended)
- 2 tablespoons ground Baharat
- 1/4 cup white basmatic rice, rinsed
- 1-1/2 cups tomatoes, coarsely chopped
- 1 kobocha squash (3-1/2 to 4 lbs.)
- 1-1/2 tablespoons sliced chives
Instructions
- Heat 1 tablespoon oil in 5- to 6-quart pan over high heat. Sprinkle lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper. Brown lamb in heated oil, stirring occasionally, 6 to 8 minutes. Transfer lamb to a bowl and set aside.
- Reduce heat under pan to medium-high. Add 1 tablespoon oil, shallots and 1/4 cup broth to pan, and stir to loosen browned bits. Cook shallots, stirring occasionally, 7 to 10 minutes, until browned (add a splash of water if drippings start to darken).
- Return lamb to pan, sprinkle with Arabic Baharat, add 2 cups broth, and stir again. Cover pan and bring to a boil, then reduce heat and simmer 1 hour. (Add 1/4 cup broth if pan starts to dry). Stir in rice and tomatoes, and return to a boil while you prepare the squash.
- Preheat oven to 375°F. Use a short knife to carefully cut a 4-inch lid around squash stem, pry out with a blunt table knife, and scrape out seeds from squash and lid. Brush interior of squash and lid with remaning 1 tablespoon oil. Sprinkle interior of squash and lid with remaining 1/4 teaspoon each of salt and pepper (tip to coat evenly).Set squash on rimmed baking sheet, and print with a fork in a few spots near the top.
- Remove stew from heat, carefully fill squash to capacity, and set lid in place. Bake until just tender inside when pierced, 70 to 90 minutes. Spoon any remaining stew into loaf pan, cover and bake 1 hr.
- Stir chives into squash and loaf pan just before serving. Carefully transfer squash to serving platter with two wide spatulas (but don't worry if some splitting occurs).
Notes
Recipe and photo from Sunset Magazine, October 2010.
© 2024 World Spice Merchants https://www.worldspice.com
Tagged with: Baharat
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A really, really simple version of this is to braise a shoulder cut of either lamb or goat with Baharat. I just sear the cut of meat in oil, add enough water to the pan to half-cover it, bring it to a boil briefly then lower the heat to a simmer. Add ~1/4 tsp of Baharat & let it simmer for an hour or two. Serve over rice. Simple!
Sounds great! (You can also put in a Black Lemon or two. It will help enhance the flavor of the meat and Baharat. Very tasty.)
OOHH, Thanks!!
I made this tonight with home made Baharat and followed the recipe closely. Fam loved it! This recipe will also fill (2) just over 3 pound Kabochas with a good amount of meat and rice left over. I served this with good flatbread warmed up and a big Lebenese Tabbouleh – it was fantastic! It is imperative that you allow yourself about 4+ hours total to prepare this.