Make Ahead

Lamb Stew With Cardamom

February  2, 2011
2 Ratings
  • 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

What You'll Need
  • Marinade
  • 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
  • Stew
  • 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
  1. 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!).
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy on a cold night with some good grilled bread and a glass of wine. Forget about how cold it is outside.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • gingerroot
  • healthierkitchen
  • Midge
  • Sagegreen

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

9 Reviews

TheWimpyVegetarian February 2, 2011
This looks great aargersi! I made a lamb stewy thing last night hoping to post it, but it didn't turn out nearly as well as yours sounds! All the other flavors in mine overwhelmed the caradamom, so it still needs some work....
aargersi February 3, 2011
Thanks Suzanne! You should post yours ... maybe make it again real quick, eating more lamb stew is never a bad thing right?
TheWimpyVegetarian February 4, 2011
I love lamb stew, but I only had time for one shot at it. I need to sit and think about all the changes I need to make as it's more than just tweaking I'm afraid. But thanks for the encouragement!! I'm definitely trying yours!
gingerroot February 2, 2011
Oh yum! I bet this is amazing. I'm saving this and look forward to trying it soon.
healthierkitchen February 2, 2011
This sounds great! Loving the results of this contest.
Midge February 2, 2011
Sounds and looks wonderful.
Sagegreen February 2, 2011
Yum! Love the marinade. I just love this whole site, too!
hardlikearmour February 2, 2011
This looks very hearty and warming.
aargersi February 2, 2011
Thanks! I just ate the rest for lunch - yummy on day 2 as well!!!