Middle Eastern Lamb Stew

For Stew

• 2 pounds – boneless lamb stew meat, cut into ¾ inch chunks
• 2 Tblsp – olive oil
• 1 – large onion, diced
• 12-15 – pearl onions
• 4-5 – carrots, diced
• 1 tsp – oregano
• 2 – bay leaves
• 1 14 oz. can – chick peas
• Fresh Spinach
• Crumbled Feta

For Spice Paste

Note: all of these are approximate. Adjust to your taste – this is a very forgiving recipe.

• 1-2 Tblsp – olive oil
• 5 tsp – ground cumin
• 1 ½ Tblsp – ground coriander
• scant ¼ tsp – cayenne pepper or less
• ½ tsp – salt
• 1 tsp – pepper
• ¾ tsp – ground nutmeg
• ½ tsp – ground clove
• ¾ tsp – ground cardamom
• ¾ tsp – cinnamon

For Sauce

• 1 28-oz can – crushed tomatoes
• 2 14-oz cans – diced tomatoes, drained
• 5 cloves – garlic – minced
• 1 cup – chicken stock
• 2 Tblsp – whole wheat or white flour

Instructions

1. Preheat oven to 350F.
2. Brown half of the lamb in 1 Tblsp olive oil in heavy pot or dutch oven. Pour off and retain the liquid. Repeat with second half of the lamb. Add retained liquid.
3. Mix spice paste and coat browned meat with paste and liquid from cooking.
4. Bring sauce ingredients to a simmer in a medium sauce pan over medium heat.
5. Combine onions, carrots with meat.
6. Add sauce, oregano, bay leaves.
7. Cook in oven until carrots are soft and lamb is very tender (approx 3 – 4 hours).
8. Mash ½ of the chick peas with a fork and mix mashed and whole chick peas with the stew.
9. Chill for a few hours to overnight.
10. Skim or blot any visible fat from the top.
11. Remove bay leaves.
12. Reheat. Serve over chopped spinach and top with crumbled feta.
13. Serve with crusty bread.