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Baharat Lamb Stew

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Don’t be concerned about tricky presentation. This lamb stew is delicious and easy to make. From our friends at Sunset, this recipe breaks down the steps to sweet and savory success, using our Baharat.

This recipe from our friends at Sunset breaks down the steps to sweet and savory success.

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 4 Comments

  1. Kay says:

    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!

  2. Melinda says:

    OOHH, Thanks!!

  3. Steve Hanegan says:

    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.

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