Your family will love the exotic 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.
Tips and Variations
- Add diced potatoes about halfway through the simmering time.
- 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. Alternatively, cook on HIGH for about 4 hours.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||12 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||4 g|