Lamb Stew

by Jana Harvey on April 13, 2011

1 Tbs. ground cumin
2 tsp. ground coriander
1 1/2 tsp. fennel seed
1/2 tsp. cayenne pepper
1/2 Tbs. pepper
2 1/2 lb. lamb stew meat
2 Tbs. cilantro chopped
1 large onion, chopped
1 Tbs. tomato paste
2 cups chicken broth
15 oz. garbanzo beans
1 cup dried apricots
2 large tomatoes chopped
2 cinnamon sticks
1 Tbs. minced fresh ginger
2 Tsp. lemon peel packed

Mix cumin, coriander, fennel seed, cayenne pepper and pepper and use to coat lamb meat. Cook lamb meat in a skillet with olive oil until browned. Remove lamb from skillet and sauté onion and tomato paste until tender. Add the lamb and remaining ingredients and bring to a boil. Once you have achieved a boil reduce heat and simmer for 1 hour. Remove cover and continue to simmer for 20 minutes or until stew thickens.

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