Recipe by ellie_
I haven't tried this spicy stew yet but it sounds delicious and perfect for cold winter days with some corn bread for dipping into the stew. Recipe source: local newspaper
Top Review by FlemishMinx
This is a terrific stew! I followed the directions exactly, except that I added 4 large potatoes (about 700 g worth) as I had plenty of liquid- the dish just seemed to be crying out for them. The stew is spicy and garlicy (just right for us) and the lamb was incredibly tender. I'll be making this one again very soon. Thanks for posting !
- 1 lb lamb stew meat, cut into small chunks with excess fat removed
- 2 tablespoons olive oil
- 4 cups water
- 2 bay leaves
- 6 -8 dried red chile pods, with stems and seeds removed,rinsed
- 2 tomatoes
- 1 onion, chopped
- 6 cloves garlic
- 1 teaspoon ground cumin
- 1 potato, diced
- salt and pepper
Directions See How It's Made
- In a large saucepan or dutch oven heat oil and add lamb over medium heat. Cover and brown meat, stirring occassionally. When brown remove from heat and let cool for several minutes.
- Slowly add 4 cups water and bay leaves. Return to heat and let simmer over low heat.
- Meanwhile in a cast iron skillet roast rinsed chiles for a few minutes. Remove and place in a stainless stell bowl or small pan.
- Add one cup of broth from the simmering lamb. Let soak until soft (10-15 minutes).
- Poke tomatoes once near the stems and place in cast iron skillet (use the same one used for chiles) and char them lightly by rolling them on their sides. Remove from heat and let cool before cutting out the stems.
- Using a blender, puree the chiles with broth, tomatoes, onion, garlic and spices. When pureed add mixture and potatoes to simmering lamb.
- Continuing cooking until potatoes are soft about 30-45 minutes.