' Dunham Cellars - Lamb Stew

Lamb Stew


Joanne Dunham, Owner
Spring 2006


¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
3 ½ pounds round bone lamb shoulder chops, well trimmed
 (cut into 1 inch pieces or 2 pounds lamb stew meat)
2 Tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 ½ Tablespoon fresh ginger, peeled and minced
2 large oranges (blood oranges preferred)
¼ cup chopped fresh parsley
1 Tablespoon honey


Mix salt, pepper, cinnamon and allspice in medium bowl.  Add lamb and toss to coat with spice mixture.  Heat oil in heavy large pot over medium-high heat. 
Working in batches, add lamb to pot and saute until brown on all sides, (about 4 minutes per batch). 
Return lamb to pot.  Add onion, garlic and ginger to pot and saute 5 minutes.  Add 1 ⅓ cups water and bring to boil.  Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally (about 1 hour 30 minutes). 

Meanwhile, grate peel from oranges and reserve.  Cut all remaining peel and white pith from oranges and discard.  Coarsely chop oranges.  Add oranges and grated peel to lamb. 
Cover and simmer until lamb is very tender (about 20 minutes longer). 
Stir in parsley and honey. 
Season with salt and pepper

This stew is great over couscous.