Spicy Lamb Stew

Serve with hot cooked rice, Gris or cous cous.

Yield: 4 servings
Community Recipe from


  • 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


  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.

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