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
- 1 lemon, zested and juiced Add to list
- 1/4 cup raisins Add to list
- 1 (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 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, PCC Cooks instructor