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Serves
depends how hungry you are doesn't it?
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
Ingredients
- Marinade
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2 tablespoons
olive oil
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1 tablespoon
green cardamom pods
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1 teaspoon
whole fenugreek seed
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1 teaspoon
whole cumin seed
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2 cups
dry red wine
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2 teaspoons
salt
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4-5 turns of the peppermill
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zest from 1 orange
- Stew
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1 pound
lamb stew meat - my butcher cuts a nice sized 1" stew meat from the leg
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2 tablespoons
olive oil
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1 cup
chopped onion
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2 tablespoons
minced garlic
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1/2 cup
tomato sauce
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1 cup
canned whole San Marzano tomatoes
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1/2 teaspoon
ground cardamom
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1/2 teaspoon
grains of paradise (sub pepper if you don't have this - but really you should get some!)
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1/2 cup
low salt beef stock or broth - of course homemade is the best but use what you have
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1/4 cup
fresh squeezed orange juice
Directions
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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!).
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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.
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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.
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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.
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Enjoy on a cold night with some good grilled bread and a glass of wine. Forget about how cold it is outside.
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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