Cinnamon and Ginger-scented Lamb Stew | PCC Natural Markets

Cinnamon and Ginger-scented Lamb Stew

Serves: 6 to 8

Your rating: None (8 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Find the spices for this fragrant, flavorful meal in PCC's bulk spices section. Serve with saffron rice pilaf or polenta.



Preheat oven to 325º F.

Heat an ovenproof braising pot over medium-high heat. Season lamb generously with salt and pepper. Add lamb cubes and brown them well on all sides. Set aside.

Add spices to the pan and heat them in the fat until they start to sizzle and release their aroma, about 1 minute. Add onions and ginger and sauté for 5 to 7 minutes, until onions are translucent. Deglaze the pan with the wine or vermouth.

Add beef stock, lemon zest and juice, raisins, tomatoes, bay leaf and apples. Place in the oven and cook for 1 1/2 to 2 hours, until meat falls apart easily.

When serving, drizzle the Tamarind Chutney over the stew and serve with saffron rice pilaf or polenta.

Recipe by Becky Selengut, PCC Cooks instructor

More about: braising, lamb, spices


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