Editorial sample recipeLebaneseintermediatehalalgluten-freedairy-free

Lebanese Braised Lamb And Pea Stew With Garlic Cilantro Teshwena

Name: Lebanese Braised Lamb And Pea Stew With Garlic Cilantro Teshwena
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 500 g Halal boneless lamb shoulder, cut into 1-inch cubes; 2 tbsp Olive oil; 1 medium Yellow onion, finely diced; 6 cloves Garlic cloves, minced; 1.5 tbsp Lebanese seven spice blend; 2 tbsp Tomato paste; 2 cups Sweet green peas, fresh or frozen; 0.5 cup Fresh cilantro, finely chopped; 1.5 tsp Salt

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: 20 min
Cook: 40 min
Total: 60 min

AI-generated illustration of Lebanese Braised Lamb And Pea Stew With Garlic Cilantro Teshwena

AI illustration

Technique to learn

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.

Instructions

Step 1: Heat one tablespoon of olive oil in a deep heavy skillet over medium-high heat.
Step 2: Add the cubed lamb shoulder and salt, searing until evenly browned on all sides for about 6 to 8 minutes.
Stir in the diced yellow onion and half of the minced garlic, cooking until softened and fragrant for 4 minutes.

Step 4: Add the Lebanese seven spice blend and tomato paste, stirring constantly for 1 minute to bloom the spices and cook down the paste.

Step 5: 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.

Step 6: 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.

Cooking tips

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.

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