- 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
- 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
- Preheat oven to 350F.
- 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.
- Mix spice paste and coat browned meat with paste and liquid from cooking.
- Bring sauce ingredients to a simmer in a medium sauce pan over medium heat.
- Combine onions, carrots with meat.
- Add sauce, oregano, bay leaves.
- Cook in oven until carrots are soft and lamb is very tender (approx 3 – 4 hours).
- Mash ½ of the chick peas with a fork and mix mashed and whole chick peas with the stew.
- Chill for a few hours to overnight.
- Skim or blot any visible fat from the top.
- Remove bay leaves.
- Reheat. Serve over chopped spinach and top with crumbled feta.
- Serve with crusty bread.