Lamb Stew

21 Feb

This is one of Shawn’s favorite meals – and he’s not even much of a stew person.  It is rich and flavorful, but comes together in just over an hour.   You could make this with beef, but the Mediterranean spices pair really well with the lamb.  If you can’t find cubes, buy a shoulder and cut it up.   I almost skipped making the mashed potatoes, but they’re just the perfect accompaniment.   I made mine in the food processor for the first time.  Very smooth, but still a little heavy – I really need to invest in an old-fashioned food mill.

Lamb Stew

  • 1 T olive oil
  • 1 T flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp cumin
  • 1 1 /2 lbs lamb, cubed
  • 1 medium onion, diced
  • 2 large carrots, thickly sliced
  • 2 cloves garlic, minced
  • 6-8 mushrooms, quartered
  • 1/4 c red wine
  • 8 oz diced tomatoes
  • 1 c low-sodium beef broth
  • 1/2 c frozen peas
  • salt & pepper

Heat oil in a Dutch oven over medium-high.  Mix 1/2 tsp each cinnamon, ginger, and cumin with the flour.  Add lamb cubes and toss to coat.  Brown lamb in oil, then remove from pot.  Add onion and carrot and saute 6-7 minutes until softened and beginning to brown.  Add mushrooms and garlic.  Cook another 6-8 minutes until mushrooms begin to brown.  Add wine to deglaze.  Add tomatoes, remaining 1/2 tsp cinnamon, ginger, and cumin, and saute one minute.  Add broth and return lamb to pot.  Season with salt and pepper.  Bring to a boil, then reduce heat and simmer 1 hour.*  Remove from heat and stir in peas.  Serve over mashed potatoes.

* If you like a thick stew, leave the pot uncovered.  If you prefer a thinner sauce, cover for the first 45 minutes.

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