GINGERED LAMB STEW
Instructions:
- 1 pound lean, boneless lamb shank
- 1 tablespoon flour
- 1 tablespoon cumin
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 ribs of celery, diced
- 1 small sweet potato, peeled and cut into 1-inch cubes
- 3 cups homemade beef stock or purchased organic beef broth
- Salt and freshly ground black pepper
- Cut the lamb into 1-inch cubes.
- In a small bowl, mix the flour, cumin, ginger, and cinnamon. Add the lamb and toss to coat all the pieces.
- Heat the olive oil in a medium skillet over medium-high heat. When the oil releases its aroma, add the lamb along with any leftover seasoning mix, and sauté until the meat is browned on all sides. Remove the meat with a slotted spoon and set aside.
- Turn heat down to medium. Add onion, garlic, carrot, celery, and sweet potato to the skillet. Cook, stirring constantly, until vegetables just begin to brown, about 10 minutes.
- Add 1 cup beef stock to the skillet, scraping to release any bits of meat and vegetables stuck to the skillet. Add lamb
- Cut the lamb into 1-inch cubes. In a small bowl, mix the flour, cumin, ginger, and cinnamon. Add the lamb and toss to coat all the pieces.
- Heat the olive oil in a medium skillet over medium-high heat. When the oil releases its aroma, add the lamb along with any leftover seasoning mix, and sauté until the meat is browned on all sides. Remove the meat with a slotted spoon and set aside.
- Turn heat down to medium. Add onion, garlic, carrot, celery, and sweet potato to the skillet. Cook, stirring constantly, until vegetables just begin to brown, about 10 minutes.
- Add 1 cup beef stock to the skillet, scraping to release any bits of meat and vegetables stuck to the skillet. Add lamb