Yemeni Lamb and Lentil Stew
Dahl al-Lahm
A robust and deeply flavorful stew combining tender lamb with hearty lentils, simmered in a spiced broth. This dish is a nourishing and satisfying meal, perfect for cooler weather.
🧂 Ingredients
- 1.5 lbs Lamb shoulder or neck(cut into 1-inch cubes)
- 3 tablespoons Olive oil
- 2 Large onions(finely chopped)
- 6 Garlic cloves(minced)
- 2 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Turmeric
- 1 Cinnamon stick
- 4 Cardamom pods
- 1 teaspoon Whole black peppercorns
- 1 Dried lime (loomi)
- 1 14.5 oz can Diced tomatoes(undrained)
- 1 cup Red lentils(rinsed)
- 6 cups Lamb or beef broth
- to taste Salt
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides. Remove the lamb and set aside.
💡 Tip: Browning the lamb in batches ensures a better sear. - 2
Add the chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 minutes - 3
Stir in the cumin, coriander, turmeric, cinnamon stick, cardamom pods, and black peppercorns. Cook for 1 minute until fragrant.
⏱️ 1 minute - 4
Add the diced tomatoes (with their juices) and the dried lime to the pot. Stir well to combine.
💡 Tip: Prick the dried lime a few times with a fork to release more flavor. - 5
Return the browned lamb to the pot. Pour in the lamb or beef broth. Season with salt to taste. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
⏱️ 1 hour - 6
Stir in the rinsed red lentils. Cover and continue to simmer for another 1 hour, or until the lamb is very tender and the lentils have broken down to thicken the stew.
⏱️ 1 hour💡 Tip: If the stew becomes too thick, add a little more broth or water. - 7
Remove the cinnamon stick, cardamom pods, and dried lime before serving. Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro.
💡 Tip: Serve hot with Yemeni bread or rice.
💡 Pro Tips
- ✓For a deeper flavor, you can sear the lamb for longer.
- ✓If you don't have dried lime, you can omit it, but it adds a unique tangy depth.
- ✓This stew is excellent for meal prep as the flavors meld and improve overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of chili flakes for a bit of heat.
- For a richer stew, use lamb neck bones for simmering.