1 pound lamb cubes (shoulder or stew meat) or 2 pounds lamb neck
1 tablespoon flour
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
1 medium onion, diced
2 large cloves garlic, minced
2 stalks celery, rinsed, trimmed and diced (about 1 cup)
2 large carrots, cut into coins (about 2 cups)
1 teaspoon grated fresh ginger
3-4 small potatoes (red creamers work well) OR 1 can white beans
drained
½ bulb fennel, chopped (about 1 cup) – OPTIONAL
1 teaspoon ground cumin (or crushed cumin seeds) **
1 ½ teaspoon crushed or ground cardamom **
1 ½ teaspoon crushed or ground coriander **
3 cups beef stock or water (can use chicken stock)
zest and juice of 1 orange
Directions:
In a medium mixing bowl, toss the lamb with the salt, pepper and flour
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1 ½ teaspoon paprika or smoked paprika OPTIONAL
1 tsp ground cumin
1 sprig fresh rosemary or ½ teaspoon dried rosemary
OR
1 ½ teaspoons Herbes de Provence
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