Moroccan Lamb Stew
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| mmm... stew! |
Time
prep 1:00
total 4:00
Ingredients
| 3/4 lb. | of lamb stew meat | | 2 tbsp. | olive oil | | 1 | lg. white or | | yellow onion, roughly chopped | | 6 cloves | garlic, crushed | | 1 cup | red wine | | 4 cups | chicken stock | | 1/2 | lemon, juiced | | 3 | carrots | | 5 | md. potatoes | | 2 | tomatoes or | | 1 | can | | 1 | lg. beet | | 2 cups | sliced mushrooms | | 1 tbsp. | coriander | | 1/2 tsp. | cumin | | 1/2 tsp. | cinnamon | | 2 | whole black cardamom | | 1 | bay leaf | | 1/2 bunch | kale | | 1/2 bunch | parsley |
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Instructions
Heat a large pot over medium-high heat. Cover the bottom of the pan in a thin layer of olive oil. Salt and pepper the lamb generously and add to pan. Sear the lamb well on all sides. Add the roughly chopped onion and saute until translucent. Add the garlic and stir another minute or so. You should get a good amount of carmelization in this step. It's fine if the bottom of the pan gets pretty dark. Deglaze with the wine and scrape all of the goodness off the bottom. Add the stock.
Roughly chop the remaining veggies and add all except the kale and parsley to the pot. Add spices. Taste the broth and adjust the salt and pepper if needed. Cook over medium-low heat for 2.5 hours, stirring occasionally. Add the chopped kale and cook another hour. Five minutes before removing from heat, stir in the finely chopped parsley.
Garnish with creme fraiche (or sour cream), smoked paprika, and a bit of parsley.
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