Stacey’s Basic Lamb Stew
1 lb (more OK!) lamb shoulder cut into ½ inch cubes
3 T flour
1½ t salt
½ t pepper
½ t cinnamon
½ t freshly ground cumin
1 pod of cardamom (ground)
1 t red pepper flakes
4 T olive oil or bacon fat
1 large onion, chopped
3 cloves garlic, chopped
1 quart of stewed tomatoes
(can add eggplant, okra or zucchini also if you want)
1 can garbanzos
Water or broth
Yogurt
Roasted pumpkin seeds (roasted
in walnut oil with cumin and salt)
Mix up flour, salt, pepper and cinnamon. Toss meat in the flour mixture and brown in
the oil. Add garlic, onion, cumin,
cardamom and red pepper flakes and sauté ‘til onions look transparent. Add tomatoes.
Cover and cook medium heat for 1 hour and 15 minutes or until the lamb
is done to your satisfaction. Add water or broth if you think the stew is
getting too dry. (You can also put this
covered into a 450 oven for 1 hour and 15 minutes instead of using the stove
top.) If you decide to add eggplant or okra or zucchini, add it during the last
30 minutes (I would just choose one).
When lamb is complete, add the drained can of garbanzos and heat
through. Adjust seasonings to taste
(more cinnamon?). Serve in bowls with a
dollop of yogurt and a sprinkling of pumpkin seeds.
