LAMB STEW

Lamb Stew image

I love the flavors of this recipe because they somehow seem as if they have been marinated for days instead of just hours. Lamb has a powerful flavor on its own and I find, with the right blend of spices, that it tastes like an even better version of itself. I use lamb shoulder or leg meat for this recipe. This is a simple marinade, rubbed on the meat and left overnight is a great foundation for this Moroccan lamb stew. The grated onions cooked with the lamb add body to the sauce. I try not to make this if I am in a hurry to eat it. If you have the luxury of time, marinate it Monday, cook it Tuesday, and eat it Wednesday! The anticipation...

Provided by Alex Guarnaschelli

Categories main-dish

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 22

Previous Next

Ingredients

2 teaspoons caraway seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons garlic powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
6 medium cloves garlic, grated
1 1/2 to 2 pounds lamb meat, preferably shoulder, cut into 1 1/2-2 inch cubes
1/4 cup golden raisins
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon yellow mustard seeds
Juice of 1 small orange
Juice of 1 lemon
1/4 cup extra-virgin olive oil, optional
2 tablespoons canola oil
Kosher salt
2 large yellow onions, grated
1 quart beef stock

Steps:

Marinate the meat: In a small bowl, combine the caraway, coriander, cumin, garlic powder, red pepper flakes, cloves, ginger and lemon juice. Whisk in the olive oil then grate in the garlic. Place the cut lamb on a parchment-lined baking sheet and dollop half of the marinade on top. Turn the meat over and dollop with the remaining marinade. Cover and refrigerate for 6 to 8 hours or overnight.
Make the vinaigrette: In a small saucepan, simmer the raisins, red wine vinegar, honey, mustard seeds, orange juice, lemon juice and 1 cup water until the liquid is reduced by a little more than half and the mustard seeds are tender, 12 to 15 minutes. Whisk the vinegar mixture with the olive oil if using.
Preheat the oven to 350 degrees F.
Cook the lamb: Heat the canola oil in a large cast-iron skillet over medium-high heat. While the oil is heating, sprinkle the marinated meat with kosher salt and stir to combine. When the oil begins to smoke lightly, add the lamb pieces in a single layer and brown on all sides, adding a pinch of salt halfway through, 8 to 12 minutes. Stir in the onions and their juices, add a pinch of salt and cook for 2 to 3 minutes. Add the beef stock. Place the skillet in the center of the oven and cook until the meat is practically falling apart, 2 to 2 1/2 hours. Taste for seasoning. Allow the stew to sit on the stove and rest off the heat for 10 to 15 minutes before topping with the vinaigrette and serving.

Naqeeb Sheikh

[email protected]

This recipe is too complicated. I don't have time for all of these steps.

Nicole Howard

[email protected]

The lamb in this stew was tough and the vegetables were overcooked.

Samantha Clitchworth

[email protected]

I'm not sure what I did wrong, but my stew turned out bland.

Dadio Johnny

[email protected]

This stew is so good, I could eat it every day.

AFRICANAS_PRODUCTION

[email protected]

This is my go-to recipe for lamb stew. It's always a hit with my family.

Deepak Katwal

[email protected]

I love the way this stew warms me up on a cold day.

Usman Gull

[email protected]

This stew is perfect for a potluck or a party. It's easy to make ahead of time and it always gets rave reviews.

Joyce Collins

[email protected]

I've never made lamb stew before, but this recipe made it so easy. I'm so glad I tried it.

Gideon Emeka

[email protected]

This stew is a great way to impress your guests. It's elegant and delicious, but it's also easy to make.

Ahmed 617x

[email protected]

I'm not a huge fan of lamb, but this stew changed my mind. The lamb was so tender and the sauce was so flavorful.

Naymull Islam

[email protected]

This stew is so flavorful and delicious. I especially love the way the rosemary and thyme complement the lamb.

Hassan Mobiles

[email protected]

I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover lamb.

Miracle Ifeanyichukwu

[email protected]

This lamb stew is a perfect comfort food for a cold winter night.

RickG06

[email protected]

I followed the recipe exactly and the stew turned out great. The only thing I would change next time is to add a little more salt and pepper.

Hikmat Khaksar

[email protected]

This stew is amazing! The lamb is so tender and the vegetables are perfectly cooked. I will definitely be making this again.

Abid Hussain (Abid)

[email protected]

I've made this lamb stew recipe several times now, and it's always a hit with my family and friends. The lamb is always tender and flavorful, and the sauce is rich and hearty.