How often do you treat yourself to a lamb stew? We think you should more often; you deserve it! Here is a good recipe for a lamb stew if you are a spicy fan! The wine pairing we recommend is hearty red like a syrah or shiraz.
- 3 T olive oil, divided
- 1 1/2 lbs KOL Foods grass-fed lamb stew or kabob
- 1 t salt, divided
- 1/2 freshly ground black pepper, divided
- 1 1/2 c onion, chopped
- 2 c parsnip, 1 inch think slices
- 2 t ground cumin
- 1/2 garam masala
- 1 c sweet red wine such as port
- 1 t chile paste with garlic
- 12 small dried figs, halved
- 2 c KOL Foods lamb, chicken or poultry broth
- 1 3/4 c water, divided
- 2 t arrow root (substitute flour or cornstarch)
- 1 c uncooked couscous
- Fresh parsley, chopped
1. Preheat oven to 325 degrees.
2. Heat 2 teaspoons olive oil in a dutch oven over medium heat. Sprinkle lamb with 1/4 t slat and 1/4 t pepper. add half the lamb to the pan and cook just long enough to brown all sides. Remove from pan and repeat procedure with the remaining lamb.
3. Heat 1 T olive oil in the same Dutch oven over medium-high heat. Add onion and saute until tender. Add 1/4 t pepper, parsnips, cumin, and garam masala, cook for 3 minutes, stirring frequently. Return lamb and juices to the pan. Add port, chile paste, figs and broth, bring to a boil. Remove from heat. Cover and bake at 325 for 1 hour or until lamb is tender, stirring occasionally.
4. Wisk together 1/4 c water and arrow root and add to the pan, stir well to combine. Bring to a boil over medium-high heat. Cook 1 minute or until sauce is thick, stir occasionally.
5. Bring 1 1/2 c water to a boil in a medium sauce pan, gradually stir in 2 t oil, 1/4 t salt, and couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
6. Serve lamb mixture over couscous. Garnish with parsley.