Recipe by Kittencal@recipezazz
If you are not a lover of cinnamon and cloves, then I suggest not to make this recipe. I most always add in my lamb meatballs Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) (if using the meatballs, omit the feta) in place of the lamb shoulder, just bake them slighty in the oven to brown and then add them in the stew. This is a wonderful lamb stew that has a good balance of flavors, you can omit the red wine and use 4 cups beef broth. This stew needs around 3 hours to simmer, so make this when you have a bit of time, or better still the flavors are even more enhanced when made a day ahead. Can be made in a slow cooker also. All ingredients may be adjusted to suit taste. This also can be started on top of the stove and finished cooking in the oven. Serve this with hot cooked noodles.
Top Review by flower7
This has a very nice taste and the smell is wonderful. I agree that it tastes better after spending a night in the fridge. I left out the celery and used 8 oz crimini mushrooms. Probably could have cooked it a bit more than 3 hours or meat could have been cut in smaller pieces. Thanks for the recipe KITTENCAL!
- 2 -3 lbs boneless lamb shoulder, cut into 1-inch cubes
- 1 cup flour
- 1 teaspoon seasoning salt or 1 teaspoon white salt
- black pepper
- oil, for browning sauce
- 1 large onion, chopped
- 2 tablespoons chopped fresh garlic (or to taste)
- 4 -5 carrots, cut into large chunks
- 3 celery ribs, coarsley chopped
- 2 -3 tablespoons brown sugar, packed
- 1 -2 teaspoon dried thyme (rubbed between fingers to release the flavor)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon crushed red pepper flakes (or to taste, can use cayenne pepper in place of the pepper flakes)
- salt and black pepper
- 1⁄2 cup dry red wine (or to taste)
- 3 1⁄2 cups beef broth (you can add in more broth if desired)
- 1 lb button mushroom (optional, can use less if desired)
Directions See How It's Made
- Place the flour, seasoning salt and black pepper in a medium bowl; toss slightly to combine.
- Prepare a large Dutch oven or heavy-bottomed pot.
- Add in oil to cover bottom of the pot over medium-high heat.
- Coat the lamb cubes with flour (shake off any excess flour) then brown in hot oil in two batches; transfer the browned lamb to a plate.
- Add in the onion and cook for about 4-5 minutes, then add in garlic, cook for 1 minute.
- Add in carrots, celery, mushrooms (if using) brown sugar, thyme, crushed red pepper flakes and spices; cook stirring for 2 minutes.
- Add in wine, broth and browned lamb; mix to combine.
- Simmer, covered for about 3 hours, stirring occasionally until thickened and the lamb is very tender.
- Season with salt to taste and more black pepper if desired.