Lamb Stew

Lamb Stew

Grab your stock pot and put 1 TBSP of olive oil on the bottom and put on medium heat. Add one onion, chopped, and 3 cloves of garlic, minced. Let cook until tender, toss in 1 cardamom pod, crushed and chopped fine. Toast in the oil before adding a small lamb shank (about 1 pound). Brown the lamb shank on each side and then add 2 quarts of water, 2 small cans of chopped tomatoes (or 3 fresh tomatoes) and cover and bring to a boil. Toss in 2 bay leaves and reduce to a simmer and allow to simmer for an hour or more until lamb falls off the bone.

Meanwhile, chop up 1 pound of potatoes into 1 inch cubes and snap 1 pound of fresh green beans. When the lamb is tender, remove from the pot and let cool. Add the potatoes and green beans and allow that to cook while you remove the lamb from the bone and cut into 1 inch pieces for the stew. Add the meat back in along with 1/2 of freshly grated nutmeg and 1 TBSP of turmeric.

This is a very aromatic stew, with a savory blend of meat and potatoes set off by the sweetness of tomatoes and the bright heat of cardamom and nutmeg all held together with the deep flavor of turmeric.

You can take fresh basil leaves and roll them into a cigar and chiffonade the basil to sprinkle on top of the stew when you serve. That’s completely optional. You can also add a dollop of sour cream if you like.

This makes 8 to 10 servings so you will have to store in the fridge for later meals.

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