Braised Lamb Stew (Danny Boome) |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
|
Ingredients:
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 |
1 onion, cut into 1-inch cubes |
3 carrots, roughly diced |
3 cloves garlic, minced |
1 tablespoon ginger, minced |
1 tablespoon tomato paste |
1 (14.5-ounce) can chickpeas, drained |
1 lemon, zested |
2 cups chicken stock |
1 cup dried apricots |
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.
|
|