Lamb and vegetable stew is a popular dish in the Kingdom of Saudi Arabia and the Middle East. It is a hearty dish rich in flavor, taste, protein, vitamins, minerals and antioxidants, and it’s a winter dish that warms you up.


  • 1 kg lean lamb (cut into cubes)
  • 1 tsp. coriander powder
  • 1 tsp. black pepper (optional)
  • 1 tsp. cinnamon (powder)
  • 1 tsp. cardamom (powder)
  • 1 tsp. cloves (chopped)
  • 2 cloves garlic (crushed)
  • 1 tsp. ginger (chopped)
  • ¼ cup coriander (chopped)
  • 1 tsp. canola oil
  • 1 green chili (chopped)
  • 4 medium onions (cut into small cubes)
  • 2 cups tomato (chopped)
  • 1 ½ cups carrots (cut into medium-size slices)
  • 1 ½ cups green beans (trimmed from both sides)
  • 1 ½ cups leeks (cut into medium-sized slices)
  • 4 cups water or fresh meat stock


In a medium size sauce pan heat the oil, add the cubes of lamb and sauté for 5 minutes on moderate heat. Add the onion and garlic and sauté until the meat is lightly browned.

Add the chopped tomatoes and all the spices and cook for 5 minutes. Add the carrots, leeks and meat stock and cook for 30 minutes or until the meat is almost fully cooked.

Add the green beans and cook for another 15 minutes. Finally, add the coriander, chili and ginger and cook for another 5 minutes.

Serve with slices of multigrain bread or steamed potatoes.

Preparation Time: less than 45 minutes
Cooking Time: 40-55 minutes
Serves: 6
Calories per serving: 150
Fat per serving: 5 grams

Health Message

Lamb and vegetable stew is appropriate for people with heart disease, children, pregnant and lactating women and seniors. It is suitable for diabetics as it is low in carbohydrates. The stew is NOT recommended for babies under one year of age or people with kidney failure as it is high in potassium and protein. It is also NOT recommended for people with chewing or swallowing difficulties.