Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat, then sear the 2 pounds of boneless lamb shoulder cubes until deeply browned on all sides, removing the meat to a plate.

2. 2

   Reduce heat to medium, add the remaining 2 tablespoons of olive oil to the skillet, and sauté the 2 large finely chopped yellow onions for 8 minutes until softened and lightly golden.

3. 3

   Stir in the 4 minced garlic cloves, 1 green diced bell pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground allspice, cooking for 2 minutes until fragrant.

4. 4

   Add the seared lamb back to the skillet along with 1 cup crushed tomatoes and 1.5 cups hot water or beef broth, scraping any browned bits from the bottom of the pan.

5. 5

   Whisk together 1/2 cup tahini and 1/4 cup fresh lemon juice in a small bowl until smooth, adding a splash of water if needed to reach a pourable consistency.

6. 6

   Transfer the lamb mixture to a large clay pot, pour the tahini-lemon mixture evenly over the top, and season with salt to taste, then cover the pot with its lid.

7. 7

   Place the clay pot in a cold oven, then set the temperature to 350°F (175°C) and bake for 3 hours, or until the lamb is fall-apart tender.

8. 8

   Garnish the Lahm El-Fakhar bel Tahini with fresh parsley or mint before serving.