Cuban-Style Lamb Stew
- Ready In:
- 3hrs 25mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 2 -3 lbs boneless lamb shoulder, cut into 1-inch cubes
- 1 cup flour
- 1 teaspoon seasoning salt or 1 teaspoon white salt
- black pepper
- oil, for browning sauce
- 1 large onion, chopped
- 2 tablespoons chopped fresh garlic (or to taste)
- 4 -5 carrots, cut into large chunks
- 3 celery ribs, coarsley chopped
- 2 -3 tablespoons brown sugar, packed
- 1 -2 teaspoon dried thyme (rubbed between fingers to release the flavor)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon crushed red pepper flakes (or to taste, can use cayenne pepper in place of the pepper flakes)
- salt and black pepper
- 1⁄2 cup dry red wine (or to taste)
- 3 1⁄2 cups beef broth (you can add in more broth if desired)
- 1 lb button mushroom (optional, can use less if desired)
directions
- Place the flour, seasoning salt and black pepper in a medium bowl; toss slightly to combine.
- Prepare a large Dutch oven or heavy-bottomed pot.
- Add in oil to cover bottom of the pot over medium-high heat.
- Coat the lamb cubes with flour (shake off any excess flour) then brown in hot oil in two batches; transfer the browned lamb to a plate.
- Add in the onion and cook for about 4-5 minutes, then add in garlic, cook for 1 minute.
- Add in carrots, celery, mushrooms (if using) brown sugar, thyme, crushed red pepper flakes and spices; cook stirring for 2 minutes.
- Add in wine, broth and browned lamb; mix to combine.
- Simmer, covered for about 3 hours, stirring occasionally until thickened and the lamb is very tender.
- Season with salt to taste and more black pepper if desired.
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Reviews
-
This has a very nice taste and the smell is wonderful. I agree that it tastes better after spending a night in the fridge. I left out the celery and used 8 oz crimini mushrooms. Probably could have cooked it a bit more than 3 hours or meat could have been cut in smaller pieces. Thanks for the recipe KITTENCAL!