Tuesday, April 14, 2015

Cinnamon Spiced Lamb Stew

Lamb dishes are often one of my favorite meat options. Though I don't cook lamb that often I always love it when I do (or when someone else does). This stew doesn't require any exotic ingredients but the flavor is delicious and reminds me of a Moroccan stew. This is not the kind of dish you can throw together, so plan ahead if you're going to make it. The meat needs to sit in some spices for 24 hours before cooking. However, the recipe itself is not very difficult. Serve the stew with couscous for added Moroccan flair.

Recipe from The Kitchn

2 pounds boneless lamb shoulder (or other stew meat), cubed
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
1 medium onion, sliced thin
2 medium carrots, diced
2 whole celery stalks, diced
6 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 cup red wine
1 bay leaf
A few sprigs of parsley, chopped

In a glass bowl or baking dish, toss the lamb with the the salt, pepper, cinnamon, and nutmeg. Cover and place in your fridge for 24 hours. If you do not have time for this it can be shortened or skipped, but allow it to soak up flavors if you have time.

In a heavy saucepan or Dutch oven, heat the oil over medium heat. Brown the lamb pieces on all sides. If your pan is smaller and you do not have space for all the meat at once work in batches. When the meat is browned, add the onion, carrots, celery and garlic. Allow to cook for about five minutes. Stirring regularly, until the vegetables begin to soften. Mix in tomatoes, wine, and bay leaf.
Once the stew begins to bubble reduce the heat to low and cover. Cook for 2 hours, or until meat falls apart when tested with a fork.

Serve the stew over couscous or rice. Garnish with chopped parsley if desired.
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