Spicy Lamb Stew

Ingredients

  • 2-3 lbs of lamb shoulder stew meat, cut into 1½-inch cubes
  • Olive oil
  • 2 yellow onions, chopped
  • 4 cloves garlic, minced
  • 2 red bell peppers, chopped
  • 2 dry pasilla chiles, chopped, stems and most seeds removed
  • 1 Tbsp hot Hungarian paprika*
  • + 9 more ingredients
    • 1½ teaspoon ground cumin
    • Pinch of ground cardamon
    • 1½ cups chicken stock (use gluten-free stock for gluten-free version)
    • 14 oz of canned whole tomatoes, put through a food mill, or puréed
    • 8-10 sprigs fresh flat leaf parsley
    • 4-5 sprigs of thyme
    • 1 bay leaf
    • 2/3 cup raisins
    • Salt and pepper

Method 1 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 c...

View full recipe at SpringPad

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