Definitely too much nutmeg and the carrots didn't work with the lamb.
Savory Lamb Stew
robynjenna Posted: 01/13/11
kate262626 Posted: 07/31/12
I made this with a 3lbs pot roast, tenderized the meat, used 7 cloves of garlic, marinated it for a solid 14 hours overnight, used 2 cups of short-grain brown rice instead of couscous (which required 6 cups of chicken stock). I thought the amount of nutmeg was fine, but I also used more meat. It's also cheaper to buy regular carrots instead of baby carrots... so i did that. And halfway through the cooking i added in 1 yellow onion--in chunks--and 2 stalks of diced celery with 1 Tbsp of the parsley (I didn't use any for garnish afterward). During the six hours it was cooking, I put a layer of foil over the mixture to help keep moisture in. Turned out really good! :) would definitely make it again.