Comforting Lamb Stew with Baharat Spice

A cozy fall stew inspired by Grandma’s kitchen

As the warm days of summer begin to fade and a crispness fills the air, I always find myself shifting toward comfort food. Fall brings with it the urge to slow down, to cozy up, and to fill the kitchen with the kind of smells that feel like a hug. You know the ones, garlic sautéing in olive oil, onions caramelizing just a little around the edges, and spices that remind you of home, even if you didn’t realize you missed it.

This stew came together on a whim, inspired by a visit to Whole Foods where I spotted some beautiful lamb already cut for stew. Instantly, my mind went into comfort mode: I wanted to make something hearty, healthy, satisfying and nostalgic. Stew is one of those meals that doesn’t ask much from you, just a little chopping, a little stirring, and a lot of love. And the beauty is, it rewards you tenfold with deep flavor, nourishing ingredients, and leftovers that are even better the next day.

I’ve always loved making big pots of stew in the fall and freezing a few portions for those days when life gets too hectic to cook. There’s something magical about pulling a homemade container out of the freezer, warming it up, and sitting down to a meal that tastes like it simmered all day.

This particular stew is special to me because it’s inspired by my Grandma. She was Assyrian, and many of her dishes were rich with spices that warmed you from the inside out. One of her favorites, and now mine, is a beautiful spice blend called Baharat, often referred to as “7-spice.” It varies slightly by region, but the version I buy at a local Middle Eastern market (Babylon Foods) has allspice, black pepper, cinnamon, cloves, cardamom, and nutmeg. It’s aromatic and a little spicy, not hot, just warm and layered. Every time I open the jar, it takes me back to her kitchen: full of laughter, storytelling, and the kinds of meals that bring people together. I sure miss her and our times cooking together.

This stew starts the way so many of Grandma’s dishes did, with a generous base of onions and garlic, sautéed until fragrant, then layered with colorful veggies, tender lamb, and the spices that tie it all together. It’s not thick like a gravy-based stew, but rather brothy, which I love. It’s lighter and healthier, and you won’t want to waste a drop. I actually sip the broth with a spoon at the end. It’s that good.

Whether you’re feeding a family, meal-prepping for your week, or just need something to warm your soul as the leaves start to fall, this stew is a keeper. One that I truly think my Grandma would have been proud of.

Ingredients:

• 2 lbs lamb stew meat (I used boneless leg)
• 3 tbsp olive oil
• ½ large sweet onion, chopped small
• 5 cloves garlic, chopped small
• 3 carrots, chopped medium
• 2 celery stalks, chopped medium
• 5–6 small creamy potatoes (usually found in a bag)
• 1 (28 oz) can organic crushed tomatoes (use about ⅔ of the can)
• 2 heaping tbsp Baharat spice blend (or substitute with good-quality allspice)
• Fresh cracked pepper, to taste
• Celtic sea salt, to taste (start light — tomatoes may be salty)
• 4 cups beef bone broth (or use organic Better Than Bouillon Roasted Beef + water)
• Handful of chopped flat-leaf Italian parsley (plus extra for garnish)

Directions:

1. Heat a large stockpot over medium-high. Add olive oil.
2. Brown the lamb until no longer pink (about 5 minutes depending on piece size).
3. Add chopped onion and cook for 2–3 minutes.
4. Stir in garlic and cook for 1 more minute.
5. Add Baharat (or allspice), salt, and cracked pepper. Stir to coat the meat.
6. Add carrots, celery, and potatoes. Stir for a few minutes to combine and coat in spices.
7. Pour in crushed tomatoes and stir to blend.
8. Add broth and gently mix everything together. Taste and adjust salt if needed.
9. Cover and simmer on low for 30–40 minutes. Check that potatoes and carrots are tender but not mushy.
10. Finish with chopped parsley stirred in, and garnish with a little more on top when serving.

Notes:

• The broth will be more soupy than thick — and that’s the a good thing! I drink it like a warm, spiced tonic.
• Freezes beautifully. Perfect for those “don’t-feel-like-cooking” days.
• The Baharat blend is key! If possible, find a local Middle Eastern market, fresh blends like the one from Babylon Foods are often better than homemade or pre-packaged. Or mix your own!
• Flat leaf, or Italian parsley has more flavor than curly leaf parsley so use it when you can.

I hope you enjoy this stew it as much as I did. Let me know below, comments are welcome and appreciated!

Elissa XOXO

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