Spicy Lamb Stew

Name: Spicy Lamb Stew
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams lamb shoulder stew meat, cut into 1½-inch cubes; 1 serving Extra virgin olive oil; 2 yellow onions, chopped; 4 cloves garlic, minced; 2 red bell peppers, chopped; 2 dry pasilla chiles, chopped, stems and most seeds removed; 1 Tbsp hot Hungarian paprika; 2 teaspoons ground cumin; 1 pinch Pinch of ground cardamon; 355 milliliters chicken stock (use gluten-free stock for gluten-free version); 397 grams canned whole tomatoes, put through a food mill, or puréed; 8 sprigs fresh flat leaf parsley; 4 sprigs thyme; 1 bay leaf; 158 milliliters raisins; 1 serving Salt and pepper

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Spicy Lamb Stew might be a recipe you should try. This recipe covers 44% of your daily requirements of vitamins and minerals. One portion of this dish contains about 52g of protein, 18g of fat, and a total of 519 calories. This recipe serves 4. This recipe from Simply Recipes requires pasilla chiles, extra virgin olive oil, onions, and garlic. It works well as a rather pricey main course for Winter. From preparation to the plate, this recipe takes roughly 3 hours and 55 minutes. Spicy Lamb Stew with Butternut Squash, Winter Lamb Stew with Spicy Sausage, and Spicy Lamb Stew with Date, Mint and Parsley Gremolata are very similar to this recipe.

Instructions

Sear the lamb on all sides: Pat the lamb dry with a paper towel. Drying the lamb this way first will help the lamb pieces brown.

Ingredients you will need

Lamb

Equipment you will use

Paper Towels

Heat 2 tablespoons of olive oil in a large, heavy, high-sided pot, such as a Dutch oven, over medium high heat. When the pot is hot, add the lamb pieces in batches, being careful not to crowd them. Cook, turning as needed so that the lamb pieces brown evenly on all sides, for 6-8 minutes.

Ingredients you will need

Olive Oil

Lamb

Equipment you will use

Dutch Oven

Transfer to a bowl.

Equipment you will use

Bowl

Sauté onions, peppers, chiles, garlic: Return the pot to medium-high heat.

Ingredients you will need

Peppers

Chili Pepper

Garlic

Onion

Equipment you will use

Pot

Add the onions, dried peppers and red bell peppers and stir to coat with the oil in the pot. Cook, stirring occasionally, for 5 minutes.

Ingredients you will need

Red Pepper

Peppers

Onion

Cooking Oil

Equipment you will use

Pot

Add the garlic and cook 1 more minute.

Ingredients you will need

Garlic

Make a bouquet garni with parsley, thyme, bay leaf: Make a bouquet garni by placing the parsley, thyme and bay leaf in the center of a doubled over cheesecloth square. Gather the ends and secure with kitchen string.

Ingredients you will need

Bouquet Garni

Bay Leaves

Parsley

Thyme

Equipment you will use

Kitchen Twine

Cheesecloth

Add spices, tomatoes, lamb, stock, raisins, herbs, simmer and cook: Stir in the paprika, cumin, and cardamom and cook for a minute.

Ingredients you will need

Cardamom

Tomato

Paprika

Raisins

Spices

Cumin

Herbs

Stock

Lamb

Add the puréed (or cooked tomatoes put through a food mill) tomatoes, lamb, chicken stock, raisins and bouquet garni. Bring to a boil over high heat, decrease heat to low. Cook, partially covered, for about 3 hours, or until lamb is tender.

Ingredients you will need

Bouquet Garni

Chicken Stock

Tomato

Raisins

Lamb

Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Serve over couscous or rice (gluten-free option).

Ingredients you will need

Couscous

Rice

Equipment

Ingredients

Servings:

907grams

lamb shoulder stew meat, cut into 1½-inch cubes 1serving

Extra virgin olive oil 2

yellow onions, chopped 4cloves

garlic, minced 2

red bell peppers, chopped 2

dry pasilla chiles, chopped, stems and most seeds removed 1Tbsp

hot Hungarian paprika 2teaspoons

ground cumin 1pinch

Pinch of ground cardamon 355milliliters

chicken stock (use gluten-free stock for gluten-free version)397grams

canned whole tomatoes, put through a food mill, or puréed 8sprigs

fresh flat leaf parsley 4sprigs

thyme 1

bay leaf 158milliliters

raisins 1serving

Salt and pepper

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. One wine you could try is Pendulum Cabernet Sauvignon. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.