I wouldn’t blame you if you closed the browser tab after reading that headline. It hurt me to write it as much as it probably hurt you to read it. 🙂
This is another recipe that I’m not quite sure how I came across it, but I found this lamb stew recipe on The Kitchn website and printed it out, intending to make it someday. Someday arrived in March when I needed to use a Groupon that I had purchased for the upscale butcher in the Denver area, Tony’s Market. I had $40 to spend and figured that lamb tends to be expensive, so why not buy the lamb and make the stew?
I spent almost all of it on the 2lbs of lamb that I needed for the recipe.
Luckily, the rest of the ingredients aren’t that expensive – spices, carrots, onion, garlic, red wine. So this will tend to be a meal that I make maybe once a year. Or less.
My wife doesn’t like lamb, so I took everything to my parent’s house and cooked for them and my aunt, who are fans of lamb. And they loved it.
The recipe recommends to spice the meat and let it rest for a day.
Brown the meat and then add the mirepoix – which I modified, probably using less onion than it called for, and using celery salt instead of celery itself. That’s because of my colitis, some vegetables cook down well, but celery is one that I’ve found doesn’t play nice with me.
It cooks for a long time, but that gives everyone a chance to get really hungry!cauliflower rice” if you’re so inclined)
The recipe says it could be made with other stew meat, although I’m not sure I’d want to make it with beef. I guess it would be ok, but I like the taste of the lamb combined with the spices. Your call. 🙂 It’s really good though! Especially on cold nights where you want something hearty and warm.
SCD Spiced Lamb Stew
- 2 lbs boneless lamb shoulder, cubed
- 1 1/2 tsp salt (I used celery salt since I didn’t use celery)
- 1 tsp ground black pepper
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 Tbsp olive oil
- 1/2 medium yellow onion, sliced thin
- 2 carrots, diced
- (2 whole celery stalks, diced – I left this out but it’s technically part of the recipe)
- 6 cloves garlic, minced (I might have only used 3 or so, it’s up to you!)
- 1 28oz can diced tomatoes (I think the picture I have is two 16 oz cans. Again, whatever)
- 1 cup red wine
- 1 bay leaf
- A few sprigs fresh parsley, chopped (I didn’t use this, either)
- Place lamb in a glass bowl or glass baking dish and sprinkle with the spices (salt, pepper, cinnamon, nutmeg) and mix to coat the meat. Cover and refrigerate for 24 hours if you have the time. If not, just proceed with the next steps.
- In a dutch oven (like I used) or another large heavy skillet or saucepan, heat the oil on medium heat and brown the lamb. When all of the meat is browned, add the onion, carrots, (celery if used) and garlic, cooking for a few minutes to soften. Add wine, tomatoes, and the bay leaf and stir to mix well. Cover and cook on low heat for 2 hours or until meat is fork tender.
- Serve alone for SCD eaters, or over rice or couscous for those not on SCD. Maybe over “cauliflower rice” for those on SCD if you like that!