Spiced Lamb Stew

Spicy Lamb Stew
Spicy Lamb Stew. Diana Rattray
  • 95 mins
  • Prep: 20 mins,
  • Cook: 75 mins
  • Yield: 4 Servings
Ratings

Your family will love the exotic flavors in this easy spiced lamb stew. A combination of ginger, cinnamon, and cumin are added to the stew along with tomatoes, garlic, and lemon juice.

Serve this lamb stew with hot cooked rice, grits, or couscous, along with a simple tossed salad.

What You'll Need

  • 1 1/2 to 2 pounds boneless lamb shoulder or stewing lamb
  • kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • dash coarsely ground black pepper
  • 1 medium carrot, diced
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 cup chicken broth
  • juice of 1/2 lemon

How to Make It

Trim visible fat from the lamb and cut into bite-size pieces. Sprinkle with salt and pepper then toss with the flour.

Heat 1 tablespoon of olive oil or vegetable oil in a Dutch oven or large saucepan over medium heat. Add the floured lamb pieces and the chopped onion. Cook the lamb, stirring frequently, until browned on all sides.

Add the onion and cook, stirring, for another 5 minutes.

Add the garlic and cook, stirring, for 1 minute longer.

Add remaining ingredients and bring to a boil.

Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.

Serve over hot cooked rice, grits or polenta, or couscous, or serve with hot buttered noodles or potatoes.​

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