“Got this recipe from Savaeur Magazine. It does not have cook and prep times so they are estimated. Posted in response to a request”
3hrs 25mins

Ingredients Nutrition


  1. Heat oil in a large Dutch oven over medium heat.
  2. Add artichokes and cook, turning once until lightly browned, 3-5 minutes.
  3. Remove and set aside.
  4. Baharat: Grind; 2 Tbs black peppercorns and 2 Tbs allspice berries in a spice grinder or with a mortar and pestle, transfer mixture to a small bowl and add 1 tsp ground cinnamon and 1/2 tsp freshly grated nutmeg.
  5. Mix thoroughly and store in an airtight container.
  6. Makes about 1/4 cup.
  7. Season lamb with salt and pepper.
  8. In the same pot, brown lamb on all sides in batches if necessary, turning the meat occasionally for 4-6 minutes.
  9. Remove and set aside.
  10. Add onions and 1 tsp baharat to pot and cook stirring frequently, until onions and spices are fragrant, about 5 minutes.
  11. Add lamb and 3 cups water.
  12. Season with salt to taste, then reduce heat to medium low.
  13. Cover and simmer until meat is tender, 1 1/2-2 hours.
  14. Increase heat to medium, add artichokes and cook uncovered until stew thickens, about 45 minutes.
  15. Serve garnished with the chopped mint.

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