Lamb Stew with Green Chiles, Cilantro, and Peas

Name: Lamb Stew with Green Chiles, Cilantro, and Peas
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 591 milliliters coarsely chopped cilantro leaves and tender stems (about 2 bunches), divided; 1 teaspoon cumin seeds; 2 larges garlic cloves, minced and mashed to a paste with 1/2 tsp. kosher salt; 1 teaspoon finely shredded ginger (from about a 1-in. piece); 1 teaspoon About kosher salt; 710 milliliters small leeks, white and pale green parts only, coarsely chopped; 473 milliliters freshly shelled peas (about 2 lbs. in the pod; see Notes); 2 or 3 fresh green arbol, Thai, or serrano chiles, stems on and slit lengthwise; 3 Tbsps vegetable oil; 4 lamb shanks, sawed in halves or thirds by a butcher

Lamb Stew with Green Chiles, Cilantro, and Peas is a gluten free and vegan soup. One serving contains 132 calories, 4g of protein, and 7g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. If you have thirds by a butcher, serrano chiles, leeks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Trim the meat of as much fat and sinew as possible.

Ingredients you will need

Meat

Mix ginger and garlic paste together; rub onto meat and let it sit at room temperature at least 30 minutes.

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Garlic Paste

Ginger

Meat

Dry Seasoning Rub

Put leeks in a large bowl of water, swish them around, and let the dirt settle. After a couple of minutes, lift leeks from water and put in a colander to drain.

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Leek

Water

Equipment you will use

Colander

Bowl

In a deep, heavy 12-in. pot or a 12-in. frying pan with sides at least 2 in. high, heat oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Pot

Add chiles. When they start to look blistered, add cumin seeds; stir for a few seconds, then add leeks.

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Cumin Seeds

Chili Pepper

Leek

Lower heat to medium and cook, stirring from time to time, until leeks soften, about 10 minutes. Push leek mixture to the side and add meat, tossing it constantly so that it changes color without burning or sticking to the pan.

Ingredients you will need

Leek

Meat

Equipment you will use

Frying Pan

Add splashes of water as necessary to keep things from sticking.

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Water

Pour in about 7 cups water (or enough to almost cover the lamb).

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Water

Lamb

Add 1 tsp. salt, turmeric (if using), and 2 cups cilantro. Bring to a boil, reduce heat to maintain a simmer, cover, and let meat cook until it's meltingly tender but not in shreds, 1 1/2 to 2 hours. Taste for salt and skim excess fat from gravy (see Notes).

Ingredients you will need

Cilantro

Turmeric

Gravy

Meat

Salt

Just before serving, transfer shanks to a plate and bring gravy to a boil. Cook until reduced by half, about 20 minutes. Return shanks to pan, add peas, cover, and cook until warmed through, about 5 minutes. Stir in remaining 1/2 cup cilantro and serve.

Ingredients you will need

Cilantro

Gravy

Peas