Lebanese · intermediate
Lebanese Braised Lamb And Pea Stew With Garlic Cilantro Teshwena
A comforting homestyle Lebanese stew featuring tender halal lamb simmered in a warm seven-spice tomato broth, finished with a classic garlic and cilantro sizzle.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat one tablespoon of olive oil in a deep heavy skillet over medium-high heat.
- 02
Add the cubed lamb shoulder and salt, searing until evenly browned on all sides for about 6 to 8 minutes.
- 03
Stir in the diced yellow onion and half of the minced garlic, cooking until softened and fragrant for 4 minutes.
- 04
Add the Lebanese seven spice blend and tomato paste, stirring constantly for 1 minute to bloom the spices and cook down the paste.
- 05
Pour in 2.5 cups of warm water, cover with a tight-fitting lid, lower the heat to medium-low, and simmer gently for 25 minutes until the lamb is tender.
- 06
In a small skillet, heat the remaining olive oil, remaining garlic, and fresh cilantro for 2 minutes to create a warm green herb mixture, then pour it along with the green peas into the lamb stew, simmering uncovered for 5 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Sautéing the Herb Teshwena
Briefly frying garlic and fresh cilantro in oil right before finishing a stew releases fat-soluble aromatics that instantly brighten rich long-simmered dishes.
Notes from the kitchen
- Use frozen peas directly without thawing so they retain their bright green color and crisp texture.
- If you do not have store-bought Lebanese seven spice, make a quick blend using equal parts ground cinnamon, black pepper, cumin, coriander, allspice, nutmeg, and cloves.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
