Entree: Lebanon – Northern Lebanon – رأس عصفور ➤ Ras Asfour (Northern Lebanese lamb and tomato stew simmered with warm spices and finished with toasted pine nuts and lemon)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Additional 15 min

Total 2 hrs

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1 in (2.5 cm) cubes
- 3 tbsp (45 ml) olive oil
- 2 medium onions, finely chopped, approx. 10 oz (280 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 ½ cups (360 ml) beef or chicken stock or water
- 1 cinnamon stick
- 1 tsp (5 ml) ground allspice
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) Aleppo pepper or sweet paprika (adjust for heat)
- 1 tbsp (15 ml) pomegranate molasses (optional but traditional in some northern recipes)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed (optional for heartiness)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (30 g) pine nuts, toasted
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- Cooked long-grain rice or bulgur to serve (about 2 cups cooked per 4 servings)

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Season the lamb cubes with salt and pepper and brown in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add the chopped onions to the same pot, and sauté until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes to deepen its flavor. Add the crushed tomatoes, stock, cinnamon stick, allspice, cumin, and Aleppo pepper, stirring to combine.
4. Return the browned lamb to the pot. Bring to a simmer, cover partially, and reduce heat to low. Cook gently for 1 to 1¼ hours, until the lamb is tender (or longer if needed), stirring occasionally and adding a splash of water if the sauce reduces too much.
5. About 15 minutes before the end of cooking, stir in the pomegranate molasses (if using) and chickpeas. Adjust seasoning with salt and pepper.
6. Remove from heat, discard the cinnamon stick, and stir in the fresh lemon juice. Let rest 5 minutes to meld flavors.
7. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden, watching closely to avoid burning.
8. Serve the ras asfour over cooked rice or bulgur, garnish with toasted pine nuts and chopped parsley, and offer extra lemon wedges and sumac at the table.