Palestinian · intermediate
Palestinian Lemon And Mint Stewed Lamb With Zucchini
Tender lamb shoulder simmered alongside fresh zucchini rounds in a bright broth seasoned with dried mint and lemon.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy pot over medium-high heat and sear the lamb shoulder cubes for 6 minutes until deeply browned.
- 02
Add the diced yellow onion to the pot and sauté for 4 minutes until softened.
- 03
Stir in the minced garlic and dried mint, cooking for 1 minute to bloom the herbs in the warm fat.
- 04
Pour in the halal beef stock, bring to a boil, cover tightly, and reduce heat to low for 25 minutes.
- 05
Add the zucchini rounds to the simmer pot, submerging them gently into the seasoned broth.
- 06
Cover and simmer for an additional 10 minutes, then stir in the lemon juice just before serving hot.
A LITTLE KITCHEN KNOW-HOW
Herb Blooming
Frying dried mint directly in warm oil extracts fat-soluble aroma compounds before liquids are introduced.
Notes from the kitchen
- Do not slice zucchini too thin or it will break down into the broth during the final cook.
- Rub the dried mint between your palms before adding to release maximum fragrance.
- Original home-cooking adaptation inspired by Palestinian; 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.
