Mid Eastern Lamb Stew

This lamb stew pulls from Middle Eastern spice traditions with a trio of allspice, cinnamon, and turmeric warming every spoonful. Boneless lamb shoulder is the right cut here. It has enough fat and connective tissue to break down into fork-tender pieces during the simmer without drying out.

Dry sherry adds a nutty sweetness to the braising liquid that pairs naturally with the warm spices. If you don’t cook with alcohol, chicken stock works as a substitute. The raisins go in during the last 10 to 20 minutes so they plump up in the hot broth without dissolving into mush.

Browning the lamb first builds a flavor base on the bottom of the pot. Those caramelized bits dissolve into the stew as it simmers and give the broth real depth.

Kitchen Tips

• Trim the excess fat before cubing, but leave some marbling. That interior fat renders during cooking and keeps the meat moist.
• Brown in batches if needed. Crowding the pot steams the meat and you lose that sear.
• The stew tastes even better the next day after the spices have had time to deepen. Make it ahead if you can.
• Add salt and pepper at the very end. The broth concentrates as it reduces, so early seasoning can leave it too salty.

Variations

• Add diced butternut squash with the tomatoes for a heartier, sweeter stew.
• Swap raisins for dried apricots, cut in half, for a tangier fruit note.
• Serve over couscous or with warm flatbread to soak up the spiced broth.