Spiced Lamb Stew
Serve this flavorful spiced lamb stew with rice, grits, polenta, couscous, or noodles. The stew may be cooked on the stovetop or in the slow cooker.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1 ½to 2 pounds boneless lamb shoulder (or stewing lamb)
- ½teaspoon kosher salt (or to taste)
- ¼teaspoon ground black pepper
- ¼cup all-purpose flour
- 1tablespoon olive oil
- 1medium onion (chopped)
- 2cloves garlic (minced)
- ½teaspoon ground cumin
- ½teaspoon ground ginger
- ¼teaspoon ground cinnamon
- dash coarsely ground black pepper
- 1medium carrot (peeled, diced)
- 1(14.5-ounce) can tomatoes (with juice, diced)
- 1cup chicken stock
- Juice of 1/2 lemon
Instructions
Step 1
Trim any visible fat from the lamb and cut it into bite-size pieces. Sprinkle with salt and pepper and then toss with the flour.Step 2
Heat 1 tablespoon of olive oil—or vegetable oil—in a Dutch oven or large saucepan over medium heat. Add the floured lamb pieces and the chopped onion. Cook the lamb until browned on all sides, stirring frequently.Step 3
Add the onion and cook, stirring, for about 5 minutes longer, or until the onion is translucent.Step 4
Add the garlic and cook, stirring, for 1 minute longer.Step 5
Add remaining ingredients and bring to a boil.Step 6
Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.Step 7
Serve over hot cooked rice, grits or polenta, or couscous, or serve with hot buttered noodles or potatoes.