Spicy Lamb Stew
When I lived in London, I really got spoiled by the good quality lamb I could find at the grocers. We had a lot of lamb. Wonderful lamb. And theoretically, lamb is very easy to digest, so if your tummy is upset, you might find that a lamb meal is easier to down than others (if, of course, you eat meat).
If you do partake of meat meals, definitely try this fantastic lamb stew. The house will smell amazing and it tastes wonderful. The spices are a little different than the usual fare, and add a certain zip to the lamb that is unexpected.
The neat thing about stews is that once you know how to make one, the same general formula is followed for all of them. If you feel comfortable making one, this recipe will seem like old hat.
So many recipes recommend that you serve over rice or potatoes or some type of carbohydrate along those lines, but honestly, I like my stews and soups plain. My Mister likes the rice and potatoes and usually asks me to provide if I’m doing the cooking. As for me, I like a plain nekked hot bowl of stew.
INGREDIENTS:
* 1 1/2 to 2 pounds boneless lamb shoulder or stewing lamb
* salt and pepper
* 1/4 cup all-purpose flour
* 1 medium onion, coarsely chopped
* 2 cloves garlic, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* dash coarsely ground black pepper
* 1 medium carrot, diced
* 1 can (14.5 ounces) diced tomatoes with juice
* 1 cup chicken broth
* juice of 1/2 lemon
PREPARATION:
Trim fat from lamb; cut into bite-size pieces. Sprinkle with salt and pepper then toss with the flour.
In a Dutch oven or large saucepan, heat 1 tablespoon olive oil. Add the floured lamb pieces and the chopped onion; cook until lamb is browned on all sides, stirring frequently.
Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.
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