Osiyeh Wu Ruz Potato Lamb Stew

In a large pot, heat the olive oil over medium heat. Add the crushed garlic and sauté for about 1 minute, just until it softens and becomes fragrant. Stir in 1 1⁄2 cups of chopped coriander and cook until softened and aromatic.

Add the diced lamb to the pot and season with salt. Cook the lamb until it browns on all sides.

Pour in the 7 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, partially cover the pot and let it simmer for about 30 to 40 minutes, or until the lamb is tender. The cooking time may vary depending on the cut of meat

Once the lamb is tender, add the diced potatoes and continue to cook for about 15 minutes, or until the potatoes are cooked through but still hold their shape. If needed, add 1⁄2 to 1 cup of water, keeping in mind the stew should not be too soupy. Stir in the remaining 1⁄2 cup of chopped coriander. 

Serve hot over vermicelli rice or steamed rice.

A FEW THINGS YOU'LL WANT TO KNOW

What is Osiyeh W Ruz?
It's a traditional Lebanese stew of lamb, potatoes and fresh coriander, simmered in a garlicky green stock. "W Ruz" simply means "with rice" — because that's exactly how it's meant to be eaten, spooned over a big plate of rice.

What size should I dice the lamb and potatoes?
I aim for about 1.5 cm — big enough that they still feel hearty in the bowl, but small enough to eat comfortably in one bite. Try to keep the lamb and potatoes a similar size so everything cooks evenly.

Should the stew be soupy?
No — and this is the part people get wrong. The stock should be rich and greenish in colour, not watery. Only add extra water at the end if the stew really needs it.

Can I use beef instead of lamb?
Traditionally this is made with lamb, but you can use beef if you prefer. Just keep in mind beef is a little drier, so keep an eye on it as it simmers and let it cook until completely tender.

What do I serve it with?
Vermicelli rice is my pick, but steamed rice works beautifully too. If you're after a meat-free stew for another night, my Lentil and Cauliflower Stew is the one to try.