©2011 by Bklynallergymom All Rights Reserved
5 lbs Lamb Shoulder steaks cut by your butcher into small 1” pieces including the bone and fat (you need them both for flavour! you can remove fat after cooking ;))
1 Head garlic (remove 5 cloves and mince them, then cut the head of garlic in half crossways)
2 Large Yellow Onions
1 dried lime with 3 knife slits in it (optional but so delicious)
6 stalks celery cut into 1” pieces
6 carrots, cut into 1” pieces
2 lbs buttercream white wax potatoes, washed and quartered
1 29 oz Can Fire Roasted Tomatoes (organic)
¼ C chicken or beef broth
6 cups water
1 Cup Red Wine (I use Port or Sherry sometimes)
Ras Al Hanout (highly recommend you make it yourself)
Moraccan Corriander (ground)
Hot Smoked Spanish Paprika
Preheat oven to 500 degrees and line a cookie sheet with Reynolds wrap.
Salt and pepper the lamb making sure its covered all over. You can refrigerate for 3 hours or overnight, or completely skip it and proceed. However, bringing the lamb to room temperature will greatly speed your cooking time.
Place lamb on the cookie sheet – you may have to do this in batches. Broil lamb 5 – 8 minutes each side. Place lamb and drippings in large bowl and wait while you do the next batch. After both batches are done, pour some of the drippings into a large non reactive stockpot, heat the pot, and add the onions, 1 tsp of the Ras Al Hanout, and Salt. Cook on medium – low about 5 – 10 minutes or until the onions have softened. Do not brown the onions. Add the minced garlic and cook another 2 minutes or until you can smell the garlic. Add the Lamb on top of the onions, and pour the wine, stock and water into the pan along with 1 Tbsp of the Ras Al Hanout, and more salt. Bring to a boil and at this point, if you’re using a pressure cooker, put the lid on and cook for 20 minutes according to manufacturers instructions. If you are not using a pressure cooker, you can continue to cook on the stove, simmering, for 40 minutes to one hour. Alternatively, you may put a lid on it and bake it in the oven for one hour or so at 350 degrees.
Taste the stock and add seasonings if it needs them. Then, to the lamb mixture, add the potatoes, carrots, and celery as well as the fire roasted tomatoes and the rest of the garlic halved with the skin on. Add 1 tsp of cinnamon, 1 tsp of c orriander and ¼ tsp of Hot Smoked Paprika, salt and pepper. Bring to a low boil, then simmer again for 20 minutes.
Since we use the waxy potatoes, this will freeze well. Use less water if you like a more meaty stew. But I like a brothy stew…If you need to thicken, you may do so in the last 5 minutes using corn starch, or tapioca starch.