Dairy-Free Lebanese Lamb Stew with Vegetables

Instructions

1. 1Cut the about 680 g of lamb stew meat into 2.54 cm cubes and place them in a bowl. Add the 1 tsp of salt and 0.5 tsp of black pepper to the lamb, then toss to coat evenly.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 205°C / 200°C). Add the 2 tbsp of olive oil. Once the oil is shimmering, carefully add the seasoned lamb to the pot. Brown the lamb on all sides, which should take about 5-7 minutes. Remove the browned lamb from the pot and set it aside on a plate.
3. 3Add the 1 large onion, chopped, and the 3 cloves of garlic, minced, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Do not let the garlic burn.
4. 4Add the 2 medium carrots, peeled and cut into 1.27 cm thick rounds, and the 2 medium potatoes, peeled and cut into 2.54 cm cubes, to the pot. Cook for another 5 minutes, stirring occasionally, allowing them to soften slightly.
5. 5Stir in the 2 tbsp of tomato paste and cook, stirring constantly, for 1 minute until it darkens slightly in color.
6. 6Pour in the 4 cups of vegetable broth, scraping the bottom of the pot to loosen any browned bits. Add the 1 cinnamon stick, the 1 bay leaf, and the 0.5 tsp of allspice. Stir everything together.
7. 7Return the browned lamb to the pot. Increase the heat to high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 1.5 hours, or until the lamb is fork-tender. Check occasionally to ensure it is not sticking.
8. 8Before serving, carefully remove and discard the 1 cinnamon stick and the 1 bay leaf from the stew. Serve the Dairy-Free Lebanese Lamb Stew hot.

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