Lamb and vegetable stew

    1 hour 35 min

    Tabakh Rohooh is a Lebanese stew where a myriad of vegetables is layered with lamb and spices. Perfect when served with freshly steamed rice or bulgur wheat.

    17 people made this

    Serves: 8 

    • 1 tablespoon ghee (clarified butter)
    • 450g lamb meat, cut into small pieces
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground nutmeg
    • 1 pinch ground cardamom
    • 2 onions, sliced
    • 1 potato, peeled and sliced
    • 450g aubergines, peeled and cubed
    • 450g courgettes, thickly sliced
    • 900g tomatoes, cubed
    • 1 chilli, chopped
    • salt to taste
    • 1 tablespoon tomato puree
    • 4 tablespoons water
    • 6 cloves garlic
    • salt to taste
    • 3 tablespoons dried mint

    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Heat the ghee in a large saucepan over medium heat. Place the lamb in the pan and cook until evenly brown. Season with allspice, cinnamon, cloves, nutmeg and cardamom.
    2. Place a layer of onion on top of the lamb in the pan, followed by layers of potato, aubergine, courgette and tomatoes. Do not stir. Place the chilli in the centre of the vegetables. Season with salt. Mix the tomato puree and water and pour over the vegetables. Bring to the boil, reduce heat to low and simmer 1 hour, until vegetables are tender.
    3. With a mortar and pestle, crush together the garlic, salt and mint. Mix with 2 tablespoons of liquid from the pan and pour over ingredients in pan. When removing the mixture to the serving dish - a fairly open or wide bowl - tip the pan and let it slide out the side so that it stays in the layers.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    This was absolutely delicious!! I used a larger quantity of spices and it turned out really well. I shall definately be making it again.  -  21 Mar 2005  (Review from Allrecipes US | Canada)


    This really didn't work for me. I'm at a loss as to how so many wonderful ingredients can end up tasting so, well, bad. It smelled fabulous while cooking, but tasted flat. I might have done something wrong (not sure how, but possible) since I'm not familiar with Damascene dishes - I found this recipe looking for a dish to use up zucchini and lamb. Anyway, I won't be making again.  -  23 Apr 2006  (Review from Allrecipes US | Canada)


    This stew has wonderful flavours, and I will definitely make it again, mainly because it so tasty and also because of it's low fat content. I found it to be a bit watery, though, but I may have cooked it too long.  -  06 Feb 2005  (Review from Allrecipes US | Canada)