Baharat is an Arabic term meaning both spices and a specific spice mixture used to flavor many dishes. In Syria, the blend might include black pepper, allspice, cinnamon, and nutmeg. It can be purchased, or made at home.
Ingredients
- 6 tbsp. extra-virgin olive oil
- 8 raw artichoke hearts, halved
- 1 (2-lb.) piece boneless leg of lamb, cut into 1" pieces
- Salt and freshly ground black pepper
- 1 large yellow onion, peeled and grated
- 1 tsp. Syrian Spice Mix (Baharat)
- 2 tbsp. chopped fresh mint
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Instructions
Step 1
Heat oil in a large dutch oven over medium heat. Add artichokes and cook, turning once, until lightly browned, 3–5 minutes. Remove and set aside.
Step 2
Season lamb with salt and pepper. In the same pot, brown lamb on all sides, in batches if necessary, turning the meat occasionally, for 4–6 minutes. Remove and set aside.
Step 3
Add onions and spice mix to pot and cook, stirring frequently, until onions and spices are fragrant, about 5 minutes. Add lamb and 3 cups water. Season to taste with salt, then reduce heat to medium-low. Cover and simmer until meat is tender, 1 1⁄2–2 hours. Increase heat to medium, add artichokes, and cook uncovered until stew thickens, about 45 minutes. Serve garnished with mint.
- Heat oil in a large dutch oven over medium heat. Add artichokes and cook, turning once, until lightly browned, 3–5 minutes. Remove and set aside.
- Season lamb with salt and pepper. In the same pot, brown lamb on all sides, in batches if necessary, turning the meat occasionally, for 4–6 minutes. Remove and set aside.
- Add onions and spice mix to pot and cook, stirring frequently, until onions and spices are fragrant, about 5 minutes. Add lamb and 3 cups water. Season to taste with salt, then reduce heat to medium-low. Cover and simmer until meat is tender, 1 1⁄2–2 hours. Increase heat to medium, add artichokes, and cook uncovered until stew thickens, about 45 minutes. Serve garnished with mint.
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