Lebanese-Spiced Lamb Stir-Fry with Autumn Vegetables

Name: Lebanese-Spiced Lamb Stir-Fry with Autumn Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g lamb leg steak, thinly sliced; 2 tbsp olive oil; 1 medium red onion, thinly sliced; 2 garlic cloves, minced; 1 small butternut squash, peeled and diced (about 300 g); 1 medium carrot, julienned (about 100 g); 100 g green beans, trimmed and halved; 1 tsp ground cumin; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 tsp ground cloves; 1/2 tsp smoked paprika; 1/2 tsp ground coriander; 1/4 tsp cayenne pepper; 1 tbsp pomegranate molasses; Juice of 1 lemon; Salt and freshly ground black pepper, to taste; 2 tbsp chopped fresh parsley; 150 g cooked basmati rice or bulgur wheat, for serving

Tender lamb slices stir-fried with warming Lebanese spices and crisp autumn vegetables create a fragrant, hearty lunch that keeps well for make-ahead meals.

Prep20 minCook15 minTotal35 minServes4Difficultymedium

Method

How to make it

01
Heat 1 tablespoon olive oil in a large wok or heavy skillet over medium-high heat until shimmering.
02
Add the thinly sliced lamb in a single layer and stir-fry for 3–4 minutes until browned on all sides but still tender. Remove lamb from the pan and set aside.
03
In the same pan, add the remaining 1 tablespoon olive oil and reduce heat to medium.
04
Add the sliced red onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
05
Add the minced garlic and stir for 30 seconds until fragrant.
06
Add the diced butternut squash and julienned carrot. Stir-fry for 5 minutes until they begin to soften but still have bite.
07
Toss in the green beans and cook for another 3 minutes, stirring frequently.
08
Sprinkle in the ground cumin, cinnamon, allspice, cloves, smoked paprika, ground coriander, cayenne pepper, and a pinch of salt and black pepper. Stir well to coat the vegetables evenly with the spices.
09
Return the cooked lamb to the pan along with the pomegranate molasses and lemon juice. Stir-fry everything together for 2 minutes until heated through and aromatic.
10
Remove from heat and stir in the chopped parsley.
11
Serve warm over cooked basmati rice or bulgur wheat, or pack into airtight containers for make-ahead lunches.

From the editor

Cooking tips

Slice the lamb thinly against the grain for tender bites and quicker cooking.
If pomegranate molasses is unavailable, substitute with 1 tablespoon balsamic vinegar mixed with 1 teaspoon honey for similar tang and sweetness.
To keep vegetables crisp-tender, do not overcook during the stir-fry; a little firmness adds texture contrast.
Leftovers keep well refrigerated for up to 3 days and reheat gently to avoid drying out the lamb.

Published July 10, 2026