The savory-sweetness of this stew will make you go head over heels for it. The spice of the lamb and tenderness of the meat is just belly-filling. The carrots and spinach give it a fresh taste that is worth a try for a rich stew!
Yields: Makes 8 Servings
Ingredients:
- 3 ½ Boneless lamb shoulder, trimmed and cut into 2-inch pieces
- 1 tsp. Ground black pepper
- 1 ½ tsp. Salt
- 1 to 3 tbsps. Olive oil
- 1 large Onion, chopped
- 1 Celery, chopped
- 3 Garlic Cloves, finely chopped
- 4 tsps. Ground cumin
- 2 tsps. Ground coriander
- 2 cups Water
- 1 can Whole stewed tomatoes (14 or 16 oz. cans)
- 6 medium Carrots, cut crosswise into 2 1/2 –inch pieces
- 1 ½ pound Spinach, picked of the stems
Method of Preparation:
1. Preheat the oven to 350°F.
2. Pat the lamb dry with the tissue paper. Sprinkle the lamb with the 1 tsp. of salt and pepper.
3. In a large pot over high heat. Add the oil and heat it up and sear the lamb in batches. Sear them on each side until they turn brown. Transfer them to a large ovenproof heavy pot.
4. In the same pan where you seared the lamb. Throw in the onions and celery and sauté them. Cook for about 3 minutes.
5. Add the garlic, cumin, and coriander. Cook for 1 minute.
6. Add the water to the pan and deglaze the pan and scrape the brown off the pan. Cook them for 1 minute. Pour the deglazed liquid into the same pot where you cooked the lamb in.
7. Pour the canned tomatoes into the pot and pour the remaining water and salt into the same pot and bring it to a boil. (*Water should cover the meat*)
8. Cover the pot and cook for at least 1 ½ hours or until the lamb is tender. Stir in the carrots and continue to cook 20-30 more minutes or until the carrots are tender. Throw in the spinach and allow it to wilt and mix the spinach in and cook it for 5 more minutes. Season with salt and pepper. Enjoy!
0 comments :
Post a Comment