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Home / Meat Dishes / Spicy Lamb Stew

Spicy Lamb Stew


1 1/2 to 2 pounds boneless lamb shoulder or stewing lamb
salt and pepper
1/4 cup all-purpose flour
1 medium onion, coarsely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
dash coarsely ground black pepper
1 medium carrot, diced
1 can (14.5 ounces) diced tomatoes with juice
1 cup chicken broth
juice of 1/2 lemon

Preparation method

Trim fat from lamb; cut into bite-size pieces. Sprinkle with salt and pepper then toss with the flour.
In a Dutch oven or large saucepan, heat 1 tablespoon olive oil. Add the floured lamb pieces and the chopped onion; cook until lamb is browned on all sides, stirring frequently. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender. Serve over hot cooked rice, grits or polenta, or cous cous, or serve with hot buttered noodles or potatoes..

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