Ingredients
6 tbs olive oil 2 Onions, finely chopped 1 Large carrots, peeled and chopped 3-4 storks of celery 3lbs or 1.4kg of lamb, 2" to 1.5" cube 4 cloves of garlic, finely chopped 1 cup Brandy 1 cup all purpose flour 1 tsp ground cumin 1 tsp saffron thread 1 tsp ground coriander seeds 1/2 tsp ground cinnamon 1/2 tsp cayenne Pepper 1/2 tsp ground allspice 1 tbs Rosemary 1 tbs thyme 2 tbs honey 2 tb 1/2" cubed fresh ginger 2 cup low sodium chicken stock 1 cup/can of crushed tomato 1 1/2 cup chopped dried dates 1/2 lemon, sliced Salt and pepper to taste 2 tbs chopped fresh parsley Equipment 1 large cast iron or oven proof stewing pot Knife/cutting board measuring cups/spoons |
Direction
On medium heat, add 2 tbs oil to the pot. In a large bowl, add the flour, and season generously with salt and pepper. Pat dry the lamb and mix the lamb with the flour. On medium high heat, add the remaining oil to the pot, and work in batches, add the floured lamb into the pot to brown on all sides, add more oil if the pan gets too dry. Do not over crowd the pot. Remove from pot and rest. Add onion, and cook, stirring all the time, until translucent. Add Carrots and celery and garlic, cook for another 3-4 minutes until soften. Pour in Brandy and cook, scraping the bottom of the pan. Add about 2 tbs of left over seasoned flour and cook for another 1 minute. Add the stock and tomato, stir until the sauce begin to thicken. Return the lamb to the pot, along with the juices, add the rest of the ingredients but reserve the parsley and some 1/2cup of dates for garnish. Make sure the cooking liquid covers the meat but don't overflow the pot. Add Salt and Pepper to taste Reduce the heat to low, Stew on low for 1.5 hours to 2 hours until the lamb is tender. Or, if you are busy, cook the previous steps in an oven proof pot and preheat the oven to 350 degree Fahrenheit. Place the pot in the oven and cook with the lid closed for 1.5 to 2 hours. If the liquid is too thin, simmer with the lid over until the liquid is reduced. Taste and adjust the seasoning. Transfer to a serving dish and garnish with the remaining orange zest and chopped fresh parsley. Serve with polenta, flat bread, rice, pasta or mashed potato. Serve 6 |