Yakhnet Batata (يخنة بطاطا) — Lebanese Potato and Lamb Stew

• 900 gboneless lamb shoulder, cut into 3 cm cubes (trim excess surface fat)
• 8 gfine salt (about 1 1/2 tsp)
• 1 tspground black pepper
• 1.5 tspground allspice (classic Lebanese spice for lamb)
• 0.5 tspground cinnamon (optional but traditional)
• 2 tbspneutral oil (sunflower or avocado oil)
• 200 gyellow onion, finely diced (about 1 large)
• 12 ggarlic cloves, minced (about 4 cloves)
• 2 tbsptomato paste
• 400 gcrushed tomatoes (1 standard can)
• 900 mlwater (add up to 1200 ml total if needed while simmering)
• 2 leafbay leaves
• 900 gpotatoes, peeled and cut into 3 cm chunks (Yukon Gold or similar waxy potatoes hold shape)
• 30 mlfresh lemon juice (2 tbsp)
• 10 gfresh parsley, finely chopped (about 1/3 cup)

Instructions

1. 1

   Season the lamb with the salt, black pepper, allspice, and cinnamon, then toss well to coat every piece evenly. Let it sit for 10 minutes at room temperature so the spices cling and the surface dries slightly for better browning.

2. 2

   Heat the oil in a heavy pot over medium-high heat until it shimmers, then add the lamb in a single layer (work in two batches if needed). Brown for 6–8 minutes total, turning to color multiple sides; this builds the stew’s depth, so aim for golden edges rather than gray steaming.

3. 3

   Reduce the heat to medium and add the diced onion to the pot, scraping up any browned bits from the bottom. Cook for 6–7 minutes until the onion turns soft and lightly golden, then stir in the minced garlic for 30 seconds until fragrant.

4. 4

   Stir in the tomato paste and cook it for 1 minute, pressing it into the onions so it darkens slightly and loses its raw taste. Add the crushed tomatoes and cook for 2 minutes, stirring steadily to combine into a thick, brick-red base.

5. 5

   Pour in 900 ml water and add the bay leaves, then bring the pot to a gentle boil. Reduce to a steady simmer, cover slightly ajar, and cook for 40 minutes, stirring every 10 minutes to prevent sticking and to keep the simmer even.

6. 6

   Add the potato chunks and stir to submerge them in the tomato broth; if needed, add 150–300 ml more water so the potatoes are mostly covered. Simmer uncovered for 25–30 minutes until the potatoes are tender and the lamb is fork-soft, adjusting the heat so the stew bubbles gently rather than rapidly.

7. 7

   Turn off the heat and stir in the lemon juice, then let the stew rest for 10 minutes so the flavors round out and the broth thickens naturally. Finish with chopped parsley right before serving, and remove the bay leaves so no one bites into them.