Spiced Lamb Stew

Spicy Lamb Stew
Spicy Lamb Stew. Diana Rattray
  • 95 mins
  • Prep: 20 mins,
  • Cook: 75 mins
  • Yield: 6 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 a bit of lemon juice.

If you prefer to use a slow cooker, see the tips and variations below the recipe.

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
  • 1/2 teaspoon kosher salt  (or to taste)
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • dash coarsely ground black pepper
  • 1 medium carrot, diced
  • 1 (14.5 oz) can tomatoes (with juice, diced)
  • 1 cup chicken stock
  • juice of 1/2 lemon

How to Make It

  1. Trim visible fat from the lamb and cut it into bite-size pieces. Sprinkle with salt and pepper then toss with the flour.
  2. 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.
  3. Add the onion and cook, stirring, for another 5 minutes.
  4. Add the garlic and cook, stirring, for 1 minute longer.
  1. Add remaining ingredients and bring to a boil.
  2. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.
  3. Serve over hot cooked rice, grits or polenta, or couscous, or serve with hot buttered noodles or potatoes.​

Tips and Variations

  • Add diced potatoes about halfway through the simmering time.
  • To convert to the slow cooker, follow the first 5 steps and then transfer to the slow cooker. Cover and cook on LOW for about 5 to 7 hours. Alternatively, cook on HIGH for about 4 hours.