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  • Writer's pictureZainab Hassen

Lamb Stew

If you're new to cooking with lamb or are looking for an easy but delicious lamb recipe for dinner, look no further than this Tunisian inspired lamb stew featuring one of our unique North African spice blends.

The lamb is seasoned with B'zaar, one of our Tunisian blends. This blend is often overlooked by customers at out store, and understandably so, as blend smells less fragrant than some of our other North African blends like Ras al Hanout.

However, this blend is far from boring, and is more complex that one might think just based on how it smells or looks. B’zaar is a flavorful blend that is warm, and a little peppery with hints of citrus and rose. This blend is spectacular in any braised or stewed meat dish and is the star of this show. Check out the recipe below to learn how to make a simple but delicious lamb stew using the MENASpice B'zaar blend!


1- 1 1/2 lb Lamb cubed, medium

1 medium onion, julienned

3-4 garlic cloves

2 medium ripe tomatoes

1/2 bunch cilantro or parsley

1 1/2 tspn tomato paste

1 - 1 1/2 tspn B’zaar blend

1 Bay Leaf

1 tspn Cayenne

1/2 tspn dried mint

1 tspn dried basil


EVOO for cooking

Water, as needed

Clarified butter (optional)


  1. On medium high heat, heat 2-3 TBSP of EVOO. Add onion and cook until softened.

  2. Add the cubed lamb. Make sure to brown each side of the cubes.

  3. Reduce to medium heat. Add chopped garlic, cayenne, bay leaf, and B'zaar seasoning. Add a pinch of salt and mix.

  4. Add tomato paste and let cook for 30 seconds, then add the chopped tomatoes.

  5. Add enough water to cover the lamb 3/4 of the way. Reduce head and simmer with the lid on for at least 1.5 hours. The time needed depends on the size of the lamb cubes. As the lamb simmers, keep an eye on it and add water as needed.

  6. Once the lamb is tender, remove the lid and increase the heat to medium. Add chopped cilantro (or parsley...or both), dried mint and dried basil. Let cook uncovered to reduce.

  7. Remove from heat and let cook 5 minutes before serving.

  8. Serve on a bed of warm white rice. If you happen to have clarified butter, add a small dollop onto the rice/lamb, it will elevate the dish even further.


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