Cinnamon and Ginger-scented Lamb Stew
Serves: 6 to 8
Find the spices for this fragrant, flavorful meal in PCC's bulk spices section. Serve with saffron rice pilaf or polenta.
- 2 pounds lamb shoulder, cut into large cubes Add to list
- Salt and pepper to taste Add to list
- 1 tablespoon ground cumin Add to list
- 1 tablespoon ground coriander Add to list
- 1/2 teaspoon cayenne Add to list
- 1 teaspoon turmeric Add to list
- 1 cinnamon stick Add to list
- 5 pods cardamom, seeds removed, crushed in a mortar and pestle Add to list
- 2 onions, diced Add to list
- 1/4 cup julienned ginger Add to list
- 1/2 cup white wine or vermouth Add to list
- 2 cups beef stock Add to list
- Zest and juice of 1 lemon Add to list
- 1/4 cup raisins Add to list
- 28-ounce can diced fire-roasted tomatoes Add to list
- 1 bay leaf Add to list
- 1 apple, Gala or Fuji, diced Add to list
- Tamarind Chutney Add to list
Preheat oven to 325º F.
Heat an ovenproof braising pot over medium-high heat. Season the lamb generously with salt and pepper. Add the lamb cubes and brown them well on all sides. Set aside.
Add all of the spices to the pan and heat them in the fat until they start to sizzle and release their aroma, about 1 minute. Add the onion and ginger and sauté for 5 to 7 minutes, until the onions are translucent. Deglaze the pan with the wine or vermouth (see note).
Add the beef stock, lemon zest and juice, raisins, canned tomatoes, bay leaf and apple. Place in the oven and cook for 1 1/2 to 2 hours until the meat falls apart easily.
When serving, drizzle the Tamarind Chutney over the stew and serve with saffron rice pilaf or polenta.
On deglazing: After food (usually meat) has been sautéed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan. Learn more tips, terms and techniques in our Kitchen Basics section.
Recipe by, PCC Cooks instructor
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