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Lamb L'Arabique

Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
Reviews (22)
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10/16/2009
Reviewed By: Heather
Can't believe how good this turned out! Found this recipe completely by accident, but I will be making this again. The kids cleaned their plates and went back for seconds which says alot! Served with homemade pitas on the side.
02/24/2008
Reviewed By: Lindsay2
Found this doing an ingredient search, and ended up deciding to make it as a side dish to accompany the lamb I was broiling. I used 2 tomatoes and some "starter" marinara sauce, some sliced carrots and then followed the rest of the ingredients of the recipe to a "T". I simmered on the stovetop for about an hour and t turned out wonderfully. I served it with couscous and the broiled lamb and both my husband and I loved it. I will definitely make this again!
01/03/2008
Reviewed By: Butterfly
This is one of my favorite recipes now! I had a couple of friends over for dinner and they loved it. We were all wanting to eat something a bit healthier as the holidays had a taken a toll everyone. Awesome recipe!
12/04/2007
Reviewed By: Caroline C
I was pretty disappointed by this. My lamb shanks were really fatty and not at all meaty. It turned out tasting ok, but it had a really sludgy texture, and it looked really unappetizing too. Thanks anyway.
04/15/2007
Reviewed By: Salabras
This was pretty good. The lamb tasted awesome, but it was too tomatoey. I will make it again, but with some adjustments.
01/01/2007
Reviewed By: WatsonGrl
This was amazing! No changes to the recipe, no substitutions. Fantastic!!
06/27/2006
Reviewed By: TINYGUPPIE
We had some lamb and I was craving something Middle Eastern. My husband selected and prepared this dish (finally followed a recipe without modifications!) as we had the ingredients on hand. I thought that it was really good although the flavour could have been even more intense. I thought that apricots or some other dried fruit would be a nice addition. I thought that it warranted a 5 but he said only 4 stars (he made it!) - I suspect it's because he's not a big fan of lentils and chick peas! Hopefully he makes this again!
05/05/2006
Reviewed By: DOCSCRIBE99
Very easy to make and a beautiful blend of flavours.Aromatic and delicious! I served it with cous cous and it was real treat. Highly recommended!
03/22/2006
Reviewed By: A. Anonymous
I altered this recipe a bit and made it in my Crockpot. Here’s what I did. Used two containers of 26oz parlamat chopped tomatoes, 1 large eggplant sliced to ½ inch, sweated by salting waiting 30 minutes and blotting, then sautéed, 2 chopped green Serrano chilis (seeded), and I soaked ½ cup of dried lentils in 2 cups of boiling water for 1 hour (this constituted pre-cooking) and used 2 onions instead of 1. I also used a deboned half leg of lamb which I cubed. I omitted the hot sauce (the extra chili did the trick.) I browned the meat, removed then browned the onion garlic as instructed. I then combined the remaining ingredients in my crockpot and cooked for 4 hours on high (admittedly, I stirred once, but I’m sure you don’t need to.) I then left on warm for 2 hours to let the meat get more tender. This was excellent served over some plain couscous with a nice glass of red wine. I will admit, this was even better the next day! Thanks for the recipe!
01/28/2006
Reviewed By: TUNISIANSWIFE
This was great! Add salt and pepper to taste. I also used canned diced tomatoes for the cost factor in the winter time (tomatoes can be a bit pricey this time of year). I only use cinnamon sticks and added 2. I didn't use shanks...just pieces of lamb with bone in. Skipped the taking lamb back out of pan...just poured the sauce over the lamb and into the oven. I adjusted the baking time accordingly because I wasn't using those big shanks. Taste was wonderful and the spices blended nicely....loooove smokey flavor cumin gives dishes. I served this over couscous. Instead of peppers, just threw in some spicey tunisian ground chili powder.
10/26/2005
Reviewed By: Red Death
I tried the recipe but omitted the peppers and reduced the cinnamon as I'm not a fan. I used cayenne instead of flakes. It came out with still nice middle eastern flavors but needed salt and pepper.
10/01/2005
Reviewed By: ASPIRINGCOOK
This was a good recipe to try if you want something different. I made it because I had some cooked lentils to use up and I did an "ingredient search" and decided to try it. I do not have a taste for middle eastern cuisine, or else I probably would have rated this as five stars, because it was easy and turned out really well. I loved the meat on the shanks, but there was too much gristle to pick around for my taste. Also, it did take longer than 20 minutes prep time - more like 45 for me, but maybe I'm just slow :o) Thanks for the recipe, though - my husband and I both enjoyed something a little different!
09/30/2005
Reviewed By: MRSPETEL
this was amazing, i cooked it for my mum and step dad when they came over last week and it was great. the sauce is great by itself as well, served with brown rice and green beans.
08/19/2005
Reviewed By: SPACEGRL
Delicious!! Made this with ground lamb and did not bake, just let it simmer on the stove. A keeper!
02/26/2005
Reviewed By: KEVINSHOULDER
Relly loved the aggressive use of cumin and cinammon. Great with fatty lamb on a cold evening.!!! The sweetness can be fine tuned with a little extra green chilli. Super!!
01/23/2005
Reviewed By: Sarah2006
Deserves 10 stars! I served this with J.P.'s Big Daddy Biscuits from this site together with baked red cabbage with apple and plain steamed green beans and my famly thoroughly enjoyed every mouthful. The only changes I made were to use a whole small green chili and doubled up on the lentils but didn't use the chickpeas. Clean plates all round in my house! Many thanks - very impressed - definitely a keeper.
11/20/2004
Reviewed By: NEOTIZZY
Very easy and delicious! We never finish the beans if we run out of meat, so skipped the chickpeas and just used about 3/4 c of lentils. To make it even easier, used a can of tomato sauce and one large tomato diced (only about 3 c tomatoes total because used less beans). I left it for about 3 hours at 350 while I ran errands and it was just falling apart. Definitely recommend trying this one. So flavorful and simple.
10/25/2004
Reviewed By: JACKLBARNHART
The recipe is fast and easy. Above all, it is delicious.
10/26/2003
Reviewed By: HARMET
I loved this recipie. We get half of a lamb once a year and I had saved a couple shanks for a roast durning the winter and when I saw this I did question whether to use it because it was different to us. But it was a big hit even the kids liked it. Although I couldn't make it that hot.
06/01/2003
Reviewed By: A.EISENBERG
My husband is Israeli and I've come to love Middle Eastern dishes. This lamb dish was wonderful! Absolutely delicious with an abundance of flavor. While it does take some time in the oven, the dish itself is quickly prepared and IT IS WORTH THE WAIT!! By far the best recipe for lamb I've tried to date. THANK YOU Farah!
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