Dad's Lamb Stew

Everything Dad Cooks Is Amazing!

Ingredients:

2 tablespoons olive oil

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

Heat oil in an large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions, celery, carrots, garlic and ginger and cook an additional 5 minutes.  Add beef stock, orange juice, and orange zest. Bring to a boil, then reduce heat to low, cover and simmer until lamb is tender, about 1 1/2 hours (longer is okay). (Check it at 30 to 45 minutes and add water or stock if it looks dry). Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls.

**Can also use the following spices:

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

Serves 4 to 6