Lamb with rice
Spicy lamb stew, lamb shoulder slow cooked in white wine with onions, garlic, bell peppers, pasilla chiles, paprika, cumin, tomatoes, raisins, and herbs.
instructions
step 1
Sear the lamb on all sides.
step 2
Sauté onions, peppers, chiles, garlic.
step 3
Make a bouquet garni with parsley, thyme, bay leaf.
step 4
Add spices, tomatoes, lamb, stock, raisins, herbs, simmer and cook.
ingredients
2-3 lbs of lamb shoulder stew meat, cut into 1½-inch cubes
Extra virgin 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
tools
blender
large heavy pot with lid
measuring spoons
measuring cups
fry pan