LAMB STEW

I am always on the lookout to buy locally raised lamb versus lamb imported from Australia.    Some of my favorite cuts are chops and leg of lamb.  Of course I always need to include mint sauce or mint jelly as the side condiment with the chops or a roast.    Chops or roast are much easier to make as broiling, baking or roasting is the usual method for cooking.  I found this recipe for lamb stew on the internet and made a few adjustments.    What I like about this recipe is the flavor.   It is not tomato based as a number of stews I usually make are.  I particularly like the combination of garlic, thyme, cumin, cinnamon, cloves and red wine.  It is a keeper.

LAMB STEW

INGREDIENTS:

2 pounds boneless lamb stew meat

1/3 cup flour seasoned with salt and pepper

vegetable oil for sauté

1 large onion, chopped

4-6 garlic cloves, chopped fine or minced

4 celery stalks, chopped

4 carrots, chopped

2 tbsp brown sugar

1 tsp dried thyme

1 tsp cumin

1 tsp paprika

½ tsp cinnamon

¼ tsp ground cloves

1 ½ cups red wine

2 cups beef broth

DIRECTIONS:

In a bowl toss the lamb with the flour until well coated.  In a stock pot, heat 2 tbsp oil over medium heat and add about half the lamb.  After browning for several minutes, remove this batch of lamb and transfer to a side plate.  Add the remaining batch of lamb and brown.  Add more oil if the meat is sticking.   Remove meat from the pot.

Sauté the onions and garlic in the stock pot in a little bit of oil until they are soft.   Add the carrots, celery, brown sugar and the spices and cook, stirring for about one minute.   Add the wine, lamb and broth.  Simmer for about 2 hours.