Lamb Stew with Green Chiles, Cilantro, and Peas

Lamb Stew with Green Chiles, Cilantro, and Peas
Photo by Thayer Allyson Gowdy


  • Pinch of turmeric (optional)
  • 2 ½ cups coarsely chopped cilantro leaves and tender stems (about 2 bunches), divided
  • 1 teaspoon cumin seeds
  • 2 large garlic cloves, minced and mashed to a paste with 1/2 tsp. kosher salt
  • 1 teaspoon finely shredded ginger (from about a 1-in. piece)
  • 4 small leeks, white and pale green parts only, coarsely chopped (3 to 4 cups)
  • 4 lamb shanks, sawed in halves or thirds by a butcher
  • + 4 more ingredients
    • 3 tablespoons vegetable oil
    • 2 or 3 fresh green arbol, Thai, or serrano chiles, stems on and slit lengthwise
    • 2 cups freshly shelled peas (about 2 lbs. in the pod; see Notes)
    • About 1 tsp. kosher salt

1. Trim the meat of as much fat and sinew as possible. Mix ginger and garlic paste together; rub onto meat and let it sit at room temperature at least 30 minutes. 2. Put leeks in a large bowl of water, swish them around, and let the dirt settle. After a couple of minutes, lift leeks from water an...

View full recipe at My Recipes


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