Spicy Lamb Stew
- 2-3 lbs of lamb shoulder stew meat, cut into 1½-inch cubes
- Olive oil
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 2 red bell peppers, chopped
- 2 dry pasilla chiles, chopped, stems and most seeds removed
- 1 Tbsp hot Hungarian paprika*
- 1½ teaspoon ground cumin
- Pinch of ground cardamon
- 1½ cups chicken stock (use gluten-free stock for gluten-free version)
- 14 oz of canned whole tomatoes, put through a food mill, or puréed
- 8-10 sprigs fresh flat leaf parsley
- 4-5 sprigs of thyme
- 1 bay leaf
- 2/3 cup raisins
- Salt and pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Bay leaf (1)
- Cumin, ground (1 1/2 teaspoon)
- Flat leaf parsley, fresh (8 sprigs)
- Garlic (4 cloves)
- Pasilla chiles, dry (2)
- Raisins (2/3 cup)
- Red bell peppers (2)
- Thyme (4 sprigs)
- Tomatoes, canned whole (14 oz)
- Yellow onions (2)
- Meat
- Lamb shoulder stew meat (2 lbs)
- Canned Goods
Chicken stock (1 1/2 cups)
- Cooking & Baking
- Cardamon, ground (1 Pinch)
- Hungarian paprika, hot (1 Tbsp)
- Olive oil (1)
- Salt and pepper (1)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published May 11, 2011 (1 year ago).
58 people saved this recipe.
