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Author Notes: This stew is thick and rich and perfumed with cardamom in tomato goodness - I made and ate it last night but I think it will be better today, so if you can start a day ahead of time by all means, do! —aargersi
Serves depends how hungry you are doesn't it?
- 2 tablespoons olive oil
- 1 tablespoon green cardamom pods
- 1 teaspoon whole fenugreek seed
- 1 teaspoon whole cumin seed
- 2 cups dry red wine
- 2 teaspoons salt
- 4-5 turns of the peppermill
- zest from 1 orange
- 1 pound lamb stew meat - my butcher cuts a nice sized 1" stew meat from the leg
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 tablespoons minced garlic
- 1/2 cup tomato sauce
- 1 cup canned whole San Marzano tomatoes
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon grains of paradise (sub pepper if you don't have this - but really you should get some!)
- 1/2 cup low salt beef stock or broth - of course homemade is the best but use what you have
- 1/4 cup fresh squeezed orange juice
- Make the marinade - warm 2 tbs olive oil in a skillet. Gently crush the spices and add them to the oil. When they just begin to pop turn off the heat - you will be able to smell how good they are. Whisk all of the marinade ingredients in a large bowl, then add in the lamb. Marinate for at least an hour, and up to 3 (3 is better!).
- Now make the stew - heat the remaining 2 tbs oil in a large stew pot. Remove the lamb from the marinade and let it drain / dry. Make sure to get all of the cardamom husks out of there - if they sneak in and you bite on one it is bitter. Add the lamb to the pot and allow it to brown.
- Once the lamb is browned push it out to the edges and add the onion. Let that cook for a couple minutes, stirring gently, then add the garlic. Stir for a couple more minutes. Now add the tomato sauce, spices, OJ and beef broth. Hand crush the whole tomatoes in there as well.
- Now it is just a matter of simmering until the lamb is tender. Ideally it should simmer on low for at least a couple of hours. The whole thing will smell pretty amazing. If (when) it starts to get too thick just add a little water. After about 45 minutes or so taste and add salt if you need to - depends on how salty your stock is really.
- Enjoy on a cold night with some good grilled bread and a glass of wine. Forget about how cold it is outside.
- This recipe was entered in the contest for Your Best Recipe with Cardamom