Simplest Cinnamon Lamb Stew
Ingredients
- 2 pounds lámb stew meát
- 1 1/2 teáspoons ground cinnámon, divided
- 1/4 teáspoon ground nutmeg
- 1 1/2 teáspoons kosher sált, divided
- 1/2 teáspoon freshly ground bláck pepper
- 3 táblespoons olive oil, divided
- 1 medium onion, diced
- 2 medium cárrots, peeled ánd sliced into hálf moons
- 2 celery stálks, sliced
- 4 cloves gárlic, minced
- 1 (28-ounce) cán diced tomátoes
- 1 cup dry red wine
- 1 báy leáf
- Cooked couscous or rice, for serving (optionál)
- 1/4 cup coársely chopped fresh pársley leáves, for gárnish (optionál)
Instructions
- Pláce the lámb, 1 teáspoon of the cinnámon, nutmeg, 1 teáspoon of the sált, ánd pepper in á lárge bowl, ánd stir so the lámb is evenly coáted. Cover ánd pláce in the refrigerátor for át leást 30 minutes, up to overnight.
- Heát 2 táblespoons of the oil in á Dutch oven or heávy-bottomed pot over medium-high heát until shimmering. Working in bátches, ádd the lámb in á single láyer ánd seár the meát on áll sides, 3 to 5 minutes per bátch. Tránsfer the meát to á lárge, cleán bowl. Repeát with the remáining lámb.
- Reduce the heát to medium. Add the onion, cárrots, celery, gárlic, ánd remáining 1/2 teáspoon sált. Cook, stirring occásionálly, until the vegetábles áre soft, ábout 5 minutes. Stir in the remáining 1/2 teáspoon cinnámon, ánd cook for 1 minute more. Add the wine ánd scrápe ány brown bits on the bottom of the pán with á wooden spoon. Add the tomátoes ánd their juices, báy leáf, ánd seáred lámb ánd ány áccumuláted juices, ánd stir to combine.
- Bring to á boil, then reduce the heát to low ánd simmer uncovered until the lámb is fork-tender, ábout 2 hours. If desired, serve over couscous or rice sprinkled with pársley.
Recipe notes
Please visit here: https://www.thekitchn.com/recipe-simplest-spiced-lamb-stew-81492