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Za’atar Braised Lamb with Tomatoes & White Beans

This Za’atar Braised Lamb is rich, comforting, and deeply aromatic. Slow-simmered with tomatoes and white beans, the lamb becomes meltingly tender while the za’atar adds earthy depth and brightness. A perfect centerpiece for a cozy dinner.

  • Category Main Course | Meat | Middle Eastern

  • Servings 4

  • Prep Time 15 minutes

  • Cook Time 1 hour 15 minutes

Ingredients

  • 900 g (2 lbs) lamb shoulder, cut into large chunks
  • 3 tbsp olive oil
  • 2 tbsp za’atar
  • 1 onion, sliced
  • 4 cloves garlic, smashed
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 can (400 g) crushed tomatoes
  • 1 can white beans, drained
  • 1½ cups beef or lamb stock
  • Salt and black pepper, to taste

Instructions

Brown the Lamb

Heat olive oil in a heavy pot. Season lamb with salt and pepper and brown on all sides. Remove and set aside.

Build the Base

In the same pot, sauté onion and garlic until soft. Stir in cumin, paprika, and za’atar.

Braise

Return lamb to the pot. Add tomatoes, stock, and beans. Bring to a simmer, cover, and cook gently for 1 hour or until lamb is tender.

Finish and Serve

Adjust seasoning and serve hot.

Serving Suggestions

  • Serve over rice or couscous
  • Pair with flatbread and labneh
  • Finish with fresh parsley