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Dairy
Easy
8 Servings
Allergens 
No Allergens specified
4 Hours
Diets
This is a classic favorite comfort dish! When I think of cold Succos nights, this stew comes to mind. Here I added lamb for the extra Yom Tov touch. Prepare this dish for Chol Hamoed dinner before you leave the house in the morning, and when you get back you’ll have a nice hearty meal. Serve it over fluffy couscous and let it soak up all the delicious broth. I often make this dish for Friday nights during the winter, or just when I’m in the mood of a nice hearty supper during the cold winter months. It works wonderfully without meat, or with any other meat, chicken, or even with ground beef made into balls. So feel free to try it your way.
1 onion, diced
oil, for sautéing
2 pounds (910 grams) lamb stew
1 pound (450 grams) lamb bones
4 teaspoons salt, divided
1 butternut squash, peeled and cubed
5 stalks celery, sliced
4 large carrots, sliced
1 zucchini, cleaned and cubed
2 potatoes, peeled and cubed
1/2 cup chopped cilantro
1/4 cup chopped dill
1 tablespoon Gefen Cumin
1 teaspoon Pereg Turmeric
1/4 teaspoon cinnamon
pinch ground star anise (or 2 whole)
1/2 teaspoon cardamom
1 teaspoon coriander
1 tablespoon smoked paprika
1 cup Gefen Dry Chickpeas or 1/2 cup barley (optional)
In a large soup pot, sauté onion in oil until translucent. Add the lamb and bones and a little salt. Cover and cook for 20–30 minutes.
Add all the vegetables and let cook for 20 minutes.
Add water to cover, then add remaining salt, spices, and herbs. If using barley or chickpeas, add at this point.
Cover pot and cook over medium heat for two to three hours or over low heat for five to six hours.
Styling by Chana Rivky Klein Photography by Reuven Schwartz of Ruby Studios
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