Spicy Lamb Stew
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Spicy Lamb Stew

1. 2 to 3 pounds of lamb shoulder stew meat, cut into 1½-inch cubes -
2. 2 tablespoons extra virgin olive oil -
3. 2 yellow onions, chopped -
4. 2 dry pasilla chiles, chopped, stems and most seeds removed -
5. 2 red bell peppers, chopped -
6. 4 cloves garlic, minced -
7. 8 to 10 sprigs fresh flat leaf parsley -
8. 4 to 5 sprigs of thyme -
9. 1 bay leaf -
10. 1 tablespoons hot Hungarian paprika (see recipe note) -
11. 1½ teaspoon ground cumin -
12. Pinch ground cardamon -
13. 14 oz of canned whole tomatoes, put through a food mill, or puréed -
14. 1½ cups chicken stock (use gluten-free stock for gluten-free version) -
15. 2/3 cup raisins -
16. Kosher salt and freshly ground black pepper -

How to cook deliciously - Spicy Lamb Stew

1. Stage

Sear the lamb on all sides: Pat the lamb dry with a paper towel. Drying the lamb this way first will help the lamb pieces brown. Heat 2 tablespoons of olive oil in a large, heavy, high-sided pot, such as a Dutch oven, over medium high heat. When the pot is hot, add the lamb pieces in batches, being careful not to crowd them. Cook, turning as needed so that the lamb pieces brown evenly on all sides, for 6to 8 minutes. Transfer to a bowl.

2. Stage

Sauté onions, peppers, chiles, garlic: Return the pot to medium-high heat. Add the onions, dried peppers and red bell peppers and stir to coat with the oil in the pot. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 more minute.

3. Stage

Make a bouquet garni with parsley, thyme, bay leaf: Make a bouquet garni by placing the parsley, thyme and bay leaf in the center of a doubled over cheesecloth square. Gather the ends and secure with kitchen string.

4. Stage

Add spices, tomatoes, lamb, stock, raisins, herbs, simmer and cook: Stir in the paprika, cumin, and cardamom and cook for a minute. Add the puréed (or cooked tomatoes put through a food mill) tomatoes, lamb, chicken stock, raisins and bouquet garni. Bring to a boil over high heat, decrease heat to low. Cook, partially covered, for about 3 hours, or until lamb is tender. Season to taste with salt and pepper. Serve over couscous or rice (gluten-free option). Did you love the recipe? Give us some stars and leave a comment below!