Lamb Stew 1
Adapted from a recipe in "Cooking at the Kasbah," by Kitty Morse.
Can be made in oven or Crockpot
- 1-2 Tbls minced fresh ginger (2 Tbls ground if fresh not available)
- 1 tsp black pepper
- 2 tsp sweet Hungarian paprika (not smoked)
- 2 tsp freshly grated nutmeg
- 1 tsp ground cumin
- 4 garlic cloves, minced
- 2 tsp salt
- 1/2 Cup vegetable oil
- 3 pounds cubed lamb, any cut will do
- 1 medium yellow onion, peeled and sliced in thin rings
- 1 cup beef broth
- 1 pound carrots, large or baby, cut in slices or small chunks
- 1 pound frozen peas
- Combine ginger through vegetable oil in a fairly large bowl.
- Add lamb and stir to coat with spice/oil mixture. Set aside.
- Place the onion in a Dutch oven/enameled baking dish/crockpot.
- Add the meat.
- Swirl the broth in the empty spice/meat bowl to get the entire spice goody out, and
then pour the broth over the meat and onions.
- If cooking in the oven, cover the dish first with aluminum foil and then its lid to
make a tight cover. If crockpotting, put the lid on.
- Cook in 350-degree oven for at least 3 hours, until meat is tender but does not fall
apart into string meat. Crockpot takes about 8 hours on low.
- Add carrots to stewpot/Crockpot about an hour before the meat is done.
- Steam peas separately at the end and stir into the completed stew, else they will get