|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Your family will love the warm flavors in this easy spiced lamb stew. A combination of ginger, cinnamon, and cumin are added to the stew along with tomatoes, garlic, and a bit of lemon juice.
If you prefer to use a slow cooker, see the tips and variations below the recipe. Serve this lamb stew with hot cooked rice, grits, or couscous, along with a simple tossed salad.
- 1 1/2 to 2 pounds boneless lamb shoulder (or stewing lamb)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- dash coarsely ground black pepper
- 1 medium carrot (peeled, diced)
- 1 (14.5-ounce) can tomatoes (with juice, diced)
- 1 cup chicken stock
- Juice of 1/2 lemon
Trim any visible fat from the lamb and cut it into bite-size pieces. Sprinkle with salt and pepper and then toss with the flour.
Heat 1 tablespoon of olive oil—or vegetable oil—in a Dutch oven or large saucepan over medium heat. Add the floured lamb pieces and the chopped onion. Cook the lamb until browned on all sides, stirring frequently.
Add the onion and cook, stirring, for about 5 minutes longer, or until the onion is translucent.
Add the garlic and cook, stirring, for 1 minute longer.
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 couscous, or serve with hot buttered noodles or potatoes.
- To convert to the slow cooker, follow the first 5 steps and then transfer to the slow cooker. Cover and cook on low for about 5 to 7 hours, or until the lamb is tender. Alternatively, cook on high for about 4 hours.
- Any cut of lamb is fine for stewing, but cuts from the shoulder are best.
- Add about 1 cup of diced potatoes about halfway through the simmering time.
- Add 1 cup of diced rutabaga about halfway through the simmering time.
- Make the stew with stewing beef instead of lamb.