Cinnamon-flavored tomato and lamb stew from Lebanon from Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Stroganoff, Goulash, Chowder, and Much More by Clifford A. Wright

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bahārāt: Mixed spices for Arab stews

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on September 11, 2023

    This is aptly titled with "tomato" taking first billing. With 4# of tomatoes, 2# of onions, and only 1.25# lamb per the recipe, it's very tomato-forward! That said, it also was a great use of some of the tomatoes on my counter. I upped the lamb to 1.75# but really think any range between 1.5# and 2.5# would work well. 1.25# feels scant. Very simple and quite tasty, served over rice pilaf.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.