Ingredients

  • ⅓ cup olive oil
  • 1 lb. lamb blade portion neck, trimmed of fat
  • 1 ½ lbs. lamb shoulder cut in 1" cubes
  • 2 large onions coarsely chopped
  • 3 large carrots peel, julienned
  • 2 large yellow peppers Italian, seed, chop
  • 2 teaspoons tomato paste
  • 6 black peppercorns
  • ¾ teaspoon cumin seeds
  • 1 teaspoon coriander seed crushed
  • ½ teaspoon paprika sweet, Hungarian
  • ½ teaspoon cayenne
  • 1 cup lamb stock
  • 4 large potatoes peel, 1 1/2" cubes
  • 4 cloves garlic minced
  • salt and pepper
  • ¼ cup cilantro + add't for garnish

Directions

1. Brown lamb in oil. Remove meat as it browns. Sauté onions, carrots and peppers until deeply colored.
2. Return meat to pot and stir in tomato paste, peppercorns, cumin seeds, coriander seeds, paprika, cayenne and 3/4 cup stock. Reduce heat to low, cover and simmer until lamb tender, about 1 hour.
3. Stir in potatoes and garlic. Add just enough stock to barely cover potatoes. Add salt and pepper and simmer, covered, until potatoes are tender, 20-25 minutes.
4. Stir 1/4 cup cilantro into stew. Garnish with cilantro and serve.

Notes
Serving Ideas:Origianl serves 8


Categories
Lamb, main course
Keywords
Lamb, main course
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