Lamb Stew

Lamb is a red meat which comes from young sheep. It is it a rich both a source of high quality protein and an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12.

Ingredients

• 2 pounds boneless lamb shoulder (or other stew meat), cubed
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 1 medium onion, sliced thin
• 2 medium carrots, diced
• 2 whole celery stalks, diced
• 6 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1 cup red wine
• 1 bay leaf
• A few sprigs of parsley, chopped

Method

1. Place your lamb in a baking dish and toss with the salt, pepper, cinnamon and nutmeg
2. Cover and place in refrigerator for up to 24 hours if possible or just continue with the following steps
3. In a heavy saucepan, heat the oil over medium heat and brown the pieces of lamb on all sides
4. Depending on the size of your pan, you may have to work in batches
5. When all your meat is browned, add the onion, carrots, celery and garlic
6. Then, cook for approximately 5 minutes, stirring often, until the vegetables start to soften and add the tomatoes, wine and bay leaf, and stir
7. When the mixture begins to bubble, reduce the heat to low and cover
8. Cook for 2 hours or until meat falls apart when tested with a fork
9. Serve the stew with couscous or rice and garnish with chopped parsley.