Lamb Stew
Ingredients
- 2 tablespoons olive oil
- 2 ½-3 pounds lamb shoulder roast or chops with bones trimmed and cut into pieces
- 2 large yellow onions shopped
- 2 ½ teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 28 ounce can crushed tomatoes with added puree
- 1 can chicken broth
- 1 can beef broth
- 2 bay leaves
- 3 Japanese eggplants halved lengthwise cut crosswise into 1-inch pieces
- 2 large red bell peppers seeded cut into 1-inch pieces
- About 6-8 petite size white potatoes but in half or quartered depending on size
- 1 butternut squash peeled and cut in 1-inch pieces
- 2 cans garbanzo beans rinsed and drained
- 3 zucchinis halved lengthwise, cut into 1-inch pieces
- 3 tablespoons fresh marjoram or ½ teaspoon dried
- 1 tablespoon Za’atar seasoning
- 2 teaspoons Greek seasoning
- 2 tablespoons honey
- ½ teaspoon cayenne pepper
Instructions
- Heat oil in a heavy large Dutch oven over medium high heat.
- Dry meat with paper towel.
- Season with kosher salt and pepper.
- Working in batches, add meat and bones to pot and brown on all sides.
- Transfer meat and bones to a bowl and set aside.
- Add onions to the Dutch oven and sauté until tender and brown, about 10 minutes.
- Add cumin and cinnamon and stir for about 30 seconds.
- Add tomatoes, chicken broth, beef broth and bay leaves.
- Return meat and bones to pot along with any accumulated juices. Bring to a boil. Reduce heat, cover and simmer 1 ½ hours