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Braised Lamb Stew

Chilly morning today. Frost tinged windows and just 35F outside. ugh. Oh the plus side, this means the heat from the oven is a welcomed additional source of heat!

Took me a while to gather all the ingredients for this one and even longer to cook but it was worth it to me! After reading the comments on the recipe, I decided to add extra vegetables. My hunk of leg of lamb had a bone in it so I cut around the bone and included the bone in the stew for the cooking portion. I let the lamb pieces marinate for about an hour and then ended up cooking for a lot longer (another 1-1.5 hours?) because I wanted the meat to be melting tender and I was working on something else anyways while the stew cooked. By the time I took it off the heat, the meat slipped right off the bone with just a prod from a wooden spatula. I'm really looking forward to making this dish again. Really nice to have the leftovers on hand for an easy meal to reheat.


small photo of the braised lamb stew





Braised Lamb Stew

Cook Time: 2 hours
Level: Easy
Yield: 4 to 6 servings

Ingredients

For the lamb:
3 tablespoons olive oil, divided
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes

For the stew:
1 onion, cut into 1-inch cubes [used 2 onions]
3 carrots, roughly diced [I used 6 carrots]
3 cloves garlic, minced [used 3 cloves and would've used more if I hadn't run out of garlic]
1 tablespoon ginger, minced [I didn't measure the ginger and think I had a little more]
1 tablespoon tomato paste [Used 4 Tbsp tomato sauce since I had no tomato paste]
1 (14.5-ounce) can chickpeas, drained
1 lemon, zested
2 cups chicken stock
1 cup dried apricots [used 1/2 cup dried peaches cut into chunks]
1 tablespoon honey
2 tablespoons freshly chopped cilantro leaves

Directions

  1. In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.

  2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.

  3. Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.

  4. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot. [I had let it cook an extra 1-1.5 hours while I worked on something else to let the lamb get really tender.]



bigger photo of Braised Lamb Stew


Original recipe: http://www.foodnetwork.com/recipes/danny-boome/braised-lamb-stew-recipe4/index.html
Recipes written by Danny Boome - All rights reserved by Crash Bang Boome Production LLC
Show: Rescue Chef Episode: One Pot Meal



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Yum, thanks for both of these! I am a big fan of lamb and have been meaning to attempt recreation of am amazing lamb stew I made last year...always good to have more ideas to ponder!

Ooh...is there a link to the amazing lamb stew recipe? I'm always up for a good lamb recipe :)

Not really, alas. I had two friends' recipes saved and I kind of just bastardized from there. But it started with salt/pepper and browning the lamb in some olive oil. Then the lamb came out and chopped onion went in with s'more salt for a while. At some point there was celery and garlic and carrots and so on, and at some point there was red wine and spices (looking at one of the recipes, maybe rosemary/thyme/oregano?), and at some point some flour went in, too, but I don't recall the exact order. But eventually the meat (and bones) and juices went back in and a lid went on and it was allowed to cook forever and ever amen.

YummY! Must try this recipe sometime. It sounds like it could work for beef too. Thanks for sharing.

I haven't cooked much with beef so let me know if it works for you :)

I really need to pick up some lamb. I've been craving it recently and after this, I am giving in. That looks delicious!

Thanks! Good craving to have. My favorite lamb recipe so far is the one for Spicy Cumin Lamb Shoulder Chops.

And it made enough for a couple of rounds of yum :)

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