Posted March 14, 2012
Lamb Stew with Plums, serves 6-8
3 lbs lamb (shoulder or neck)
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon basil
1/4 teaspoon thyme
1/2 teaspoon rosemary
1/2 cup water
1/2 cup unsalted butter (1 stick)
2 medium onions, finely chopped
2 cloves of garlic, finely chopped
2 cinnamon sticks
3 cups chicken stock
1 1/2 cups dried plums
1/4 cup honey (optional)
1 cup carrots, cut into 1/2 inch thick slices
2 potatoes, cubed
Lemon juice (optional)
1/2 cup flat leaf parsley, chopped
Cut your lamb into cubes, removing the fat. Mix the marinate ingredients with one cup of water. Stir. Add in the lamb and make sure all sides are coated and covered by the paste. Seran wrap the container and let chill overnight in a refrigerator.
Melt the butter over medium heat in a dutch oven or large lidded pot. Add the chopped onions, garlic, and cinnamon sticks. Cook until the onions are see-through and translucent.
Add in the lamb, chicken stock, and bring the mixture to a boil. Skim off the scum off the top.
Lower the heat to low and bring the mixture to a simmer. Cover the pot, stirring occasionally. Stew until the meat becomes soft and tender. Around one to one and a half hours.
Add in the potatoes, carrots, plums, and honey. Stir the mixture often so the sides don’t scorch. Keep going until the meat is soft and about to fall apart, anywhere from 30 to 45 minutes. Taste the mixture at this point to balance out the flavor. If it is too sweet for your tastes, add in some lemon juice.
Remove the stew from the stove, add in the parsley and serve over a hot bed of rice.
This lamb stew keeps very well, after it cools, refrigerate what you don’t use and serve over the next few days.
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