Spicy Lamb Stew


  • 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


Best Wine Deals

See More Deals

Snooth Media Network