🇱🇧 Lebanon · Food
Yahni Lahme
By eatmundo · August 3, 2026
🇱🇧 LBA comforting, slow-cooked Lebanese lamb stew that epitomizes home cooking. The meat becomes incredibly tender, enveloped in a rich, spiced tomato reduction.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 3 tbsp oil in a large heavy-bottomed pot over medium-high heat.
- 2
Brown the 500g of cubed lamb until caramelized on all sides, then remove.
- 3
Sauté the finely chopped onions in the same pot until translucent and soft, about 8 minutes.
- 4
Add the 4 minced garlic cloves and cook for 1 minute until fragrant; watch closely so it does not burn.
- 5
Stir in 2 tbsp tomato paste, 1 tsp allspice, 0.5 tsp cinnamon, and 1 tsp salt, toasting the spices for 30 seconds.
- 6
Return the lamb to the pot and pour in 2 cups of water, ensuring it covers the meat.
- 7
Cover and simmer on low heat for 75 minutes, or until the lamb is fork-tender.
- 8
Remove the lid for the final 10 minutes to allow the sauce to thicken into a rich glaze.
Frequently Asked Questions
What cut of lamb is best?+
Use lamb shoulder as it has enough fat to remain tender during the long simmering process.
Can I add vegetables?+
Yes, cubed potatoes or green beans are common traditional additions to this stew.
How do I know when it is done?+
The lamb should fall apart easily with a gentle press of a fork.
Should I use fresh tomatoes?+
Tomato paste provides the specific deep, concentrated flavor required for this classic recipe.
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