African Lamb Stew

Serves: 4

Ingredients

2 pounds lamb stew meat, cut into 1-inch chunks
Sea Salt & Freshly Ground Pepper
Flour for dredging (Gluten-Free: potato flour or 1/2 brown rice and 1/2 quinoa flour)
2 T olive oil
1 small onion, chopped
2 large garlic cloves, chopped
1 T ginger, freshly grated
2 t ground cumin
1 t ground coriander
1 t caraway seeds

Directions

This is such a hearty, rich, aroma-dense stew - you're in for a real treat! Spring is the perfect time when pasture-raised lamb is at its peak from being outside eating grass rich in nutrients from the sun and spring rains. I recommend sides of steamed veggies - such as potatoes, cauliflower or chard - to counterbalance the heartiness of the stew. The aroma that fills your home while it cooks is so delicious ~ you won't need a passport to smell the exotic spices of this dish. Best of all, leftovers are even more fabulous!

Directions:

Rinse lamb with water and pat dry. Season generously with sea salt and freshly ground black pepper. Dredge each lamb piece in flour, being sure to get flour into all the crevices. Shake off excess and place on a plate. Set aside.

In a wide-bottomed heavy pot, heat olive oil on medium-high heat until hot and marbling but not smoking. Add lamb (it should sizzle when it hits the pot) one piece at a time. Brown lamb on all sides. Transfer lamb to a large plate or platter. Set aside.

Reduce heat and add onion, garlic, ginger and spices and cook five minutes until onion is soft. Add tomato paste and chicken broth, combine well. Return lamb and accumulated juices to the pot and simmer over low heat for about 2 hours, until fork-tender. Taste for salt. Serve over steamed or mashed veggies.

Print