Ingredients
-
3
-
1 1/2
-
1
-
3
-
2
-
4
-
3
-
1 1/2
-
1 1/2
-
2
-
1 1/2
-
1
-
3/4
-
1/2
-
15
Directions
Lamb Stew With Tomatoes, Chickpeas and Spices, North African spices with a basic meat stew recipe from Cook’s Illustrated The Best Recipe (aka The Kitchen Bible) I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it I needed a hotter oven after 2 hours and the lamb wasn’t tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry I got nothing but raves (and very few leftovers!) on this one! Notes: used 1 5 cans each of diced tomatoes and chick peas I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt dutch oven Kept warm all afternoon by simmering on the stove on low used fresh ginger (about 1 Tbl) and no parsley or cilantro Could have probably used a bit of salt at the end , I love lamb stew and usually make an Irish version with potatoes, celery, carrots, onions or something close Now and then I’m looking for a change of pace Using this recipe as a basis this turned out a really tasty and healthy lamb stew I plan to alternate this with the Irish style Mmm used the canned tomatoes, chickpeas, onion, garlic, also a little celery, a jalapeno pepper, and diced-up carrot and malanga root Used cumin, cinnamon, ginger, rosemary, and cloves as well as salt and pepper Nice peppy flavor Looks great as well, if I get the camera working hope to send a picture , This was a lovely Morrocan style dish I halved the recipe and made it on the stove top like a stew I added a bit more stock to keep it from drying out I left off the parsley and/or cilantro, didn’t have any Served with some warm pita type flat breads I have a VERY picky Husband that even enjoyed this dish
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Steps
|
1
Done
|
Heat Oven to 250. |
|
2
Done
|
Toss Lamb With Salt and Pepper. Heat 2 Tbls Oil in Dutch Oven Over Medium High Heat. Brown Lamb on All Sides in Two Batches. Set Aside on Plate. |
|
3
Done
|
Add Onions to Dutch Oven and Saute Until Softened. Add Garlic and Cook an Additional 30s. |
|
4
Done
|
Stir in Flour and Cook Until Lightly Colored (1-2 Min). |
|
5
Done
|
Add Stock and Deglaze Pan. |
|
6
Done
|
Add Tomatoes and Spices and Bring to Simmer Before Adding Lamb and Returing to Simmer. |
|
7
Done
|
Cover and Place in Oven Until Meat Is Almost Tender (1 3/4 - 2 1/4 Hours). |
|
8
Done
|
Add Chickpeas and Return to Oven Until Meat Is Tender and Chicpeas Are Heated Through (about 15 Min). |
|
9
Done
|
Can Be Cooled, Covered and Refrigerated Up Tp 3 Days Before Reheating on Stovetop. |
|
10
Done
|
Stir in Parsley, Discard Bay Leaves and Adjust Seasoning Just Before Serving. |
