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Lamb Stew

Prep Time30 minutes
Cook Time2 hours
Course: Main Course
Cuisine: American
Keyword: lamb
Author: Caprice Benz

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