After receiving a new Dutch oven for Christmas (yay!), I was excited to put it to use with this easy stew. Feel free to add other herbs like rosemary or thyme to it and vegetables like chickpeas or beans, but this lamb stew is delicious as is.
Because of my love for tomatoes, I decided to use that as my braising liquid instead of broth. It still has a fair amount of acidity and some sweetness, which was enhanced by the carrots. We served it with crispy potatoes, but it would also work well with rice, couscous, or boiled potatoes.
- 1 ground cumin
- 1 turmeric
- 1 hot paprika
- 1/2 cayenne
- 1/2 cardamom (optional)
- Salt and pepper, to taste
- 3 olive oil, plus more as needed
- 2 boneless leg of lamb or shoulder, cut into one-inch pieces, at room temperature
- 8 pearl onions, peeled
- 1 peeled and sliced carrots, in half-inch pieces
- 1/4 water or broth
- 26 chopped tomatoes, preferably Pomi brand
In a mixing bowl, combine the spices and 2 tablespoons of olive oil (it will feel like a paste). Add the lamb and coat thoroughly with the spice mixture. Heat a Dutch oven or large pot over medium-high heat, add the olive oil and when hot, brown the lamb, working in batches so you don’t crowd the pan.
When you’ve finished browning the lamb on all sides, add the onions and carrots to the pan with the water. Cook until the water has mostly burned off, stirring and scraping off any brown bits on the bottom. Add the tomatoes and the lamb and bring to a boil. Turn the heat down until you reach a bare simmer and cook for 2 ½ to 3 hours, or until the lamb is falling apart and tender, stirring occasionally.