Spicy Lamb Stew

Serve with hot cooked rice, Gris or cous cous.

Yield: 4 servings
Community Recipe from

Ingredients

  • 1 1/2-2 pound(s) Boneless lamb shoulder or stewing lamb
  • Salt and pepper
  • 1/4 cup(s) all-purpose flour
  • 1 Onion, medium Coarsely chopped
  • 2 clove(s) Garlic Minced
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) Ground ginger
  • 1/2 teaspoon(s) Salt
  • 1/4 teaspoon(s) ground cinnamon
  • dash(es) Black pepper
  • 1 carrots Diced
  • 1 can(s) diced tomatoes, with juice(14.5 oz)
  • 1 cup(s) chicken broth
  • 1/2 Lemon Juiced

Preparation

  1. Trim fat from lamb; cut into bite size pieces. Sprinkle with salt and pepper then toss with flour.

  2. In a Dutch oven, heat 1T olive oil. Add the floured lamb and the chopped onions; cook until lamb is browned on all sides, stirring frequently.

  3. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.
June 2012

This recipe is a personal recipe added by dswartzel and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Lamb Stew Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy