Saudi Arabian Qursan Stew

Ingredients

– 2 lbs bone-in lamb shoulder, cut into 2-inch chunks
– 3 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp fragrant tomato paste
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp ground cinnamon
– ¼ tsp cayenne pepper
– 4 cups ripe crushed tomatoes
– 2 cups rich beef broth
– 2 large pita breads, torn into 2-inch pieces
– ¼ cup fresh parsley, chopped
– 1 tsp coarse sea salt

Instructions

1. Pat the lamb chunks completely dry with paper towels to ensure proper browning.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear the lamb in a single layer for 4 minutes per side until deeply browned.
4. Transfer the lamb to a plate, leaving the rendered fat in the pot.
5. Add the diced onion and cook for 6 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the tomato paste and cook for 2 minutes until it darkens slightly in color.
8. Sprinkle in the cumin, paprika, cinnamon, and cayenne, toasting for 30 seconds.
9. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom.
10. Return the lamb and any accumulated juices to the pot.
11. Bring the stew to a boil, then reduce heat to low and cover.
12. Simmer for 1 hour and 30 minutes until the lamb is fork-tender.
13. Stir in the torn pita bread pieces until fully submerged in the broth.
14. Cook uncovered for 10 minutes until the bread has softened and thickened the stew.
15. Stir in the chopped parsley and sea salt just before serving. Make sure to include some bread pieces and lamb in each bowl for the perfect texture balance. The softened flatbread creates a comforting, thick consistency while soaking up the spiced tomato broth. Serve this stew with a simple cucumber salad to cut through the richness.