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Spicy Lamb Stew
Spicy Lamb Stew
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Prep Time:
25 minutes
Cook Time:
210 minutes
Total Time:
235 minutes
Slow-cooked spiced lamb stew with onions, garlic, peppers, tomatoes, raisins, and herbs.
Ingredients:
  • 2 to 3 pounds of lamb shoulder stew meat, cut into 1½-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions, chopped
  • 2 dry pasilla chiles, chopped, stems and most seeds removed
  • 2 red bell peppers, chopped
  • 4 cloves garlic, minced
  • 8 to 10 sprigs fresh flat leaf parsley
  • 4 to 5 sprigs of thyme
  • 1 bay leaf
  • 1 tablespoons hot Hungarian paprika (see recipe note)
  • 1½ teaspoon ground cumin
  • Pinch ground cardamon
  • 14 oz of canned whole tomatoes, put through a food mill, or puréed
  • 1½ cups chicken stock (use gluten-free stock for gluten-free version)
  • 2/3 cup raisins
  • Kosher salt and freshly ground black pepper
Instructions:
  • Prepare the lamb: Pat dry the lamb to ensure it browns well. In a large, heavy pot like a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb in batches for 6 to 8 minutes until browned all around. Move the lamb to a bowl.
  • Sauté onions, peppers, chiles, garlic: Heat the pot over medium-high. Add onions, dried peppers, and red bell peppers to coat in oil. Cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 more minute.
  • Create a fragrant bouquet garni by wrapping parsley, thyme, and bay leaf in a doubled-over cheesecloth square, then tie the ends securely with kitchen string.
  • Enhance flavors and tenderize meat: Sprinkle in paprika, cumin, and cardamom, stirring for a minute. Introduce puréed tomatoes, lamb, chicken stock, raisins, and herbs. Bring to a vigorous boil, then reduce heat and simmer gently, partially covered, for around 3 hours until lamb is fork-tender. Season with salt and pepper. Serve over couscous or rice for a delightful meal.

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