Moorish Lamb Stew

Total Time: 72 hrs 30 mins Preparation Time: 30 mins Cook Time: 72 hrs

Ingredients

• 2 lbs boneless lamb, cut into large chunks
• 1/4 cup flour
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 -3 tablespoons vegetable oil
• 1 (16 ounce) package baby carrots, cut into 2-3 pieces each
• 2 medium turnips, cut into 1/2-inch pieces
• 3 tablespoons butter
• 1 bunch green onion, chopped (5-6)
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1 tablespoon parsley
• 1/2 cup dry wine
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 ounce) can beef broth
• 1 (15 ounce) can garbanzo beans, drained and rinsed (chick peas)
• 2 cups lettuce, shredded
• 1 tablespoon lemon juice

Recipe

• 1 preheat oven to 325°f heat oil in skillet on the stove.
• 2 combine flour, paprika, salt, and pepper. toss lamb in flour to coat, and brown on all sides in hot oil, in batches. set meat aside.
• 3 remove all but about 2 tbsp oil and add butter to it. saute onions until tender, adding garlic and the remaining spices for the last 3-4 minutes. stir and cook to bring out the favors.
• 4 add wine, scraping up bits from the pan and simmer until reduced by half, about 6 minutes.
• 5 pour 6 cups water into a loarge covered casserole or dutch oven. add tomatoes, broth, garbanzos, the onion-garlic-wine mixture from the skillet, and then the lamb, carrots, and turnips.
• 6 bake at 325 f for 90 minutes. stir in lettuce and lemon juice. bake andadditional 90 minutes, until lamb is very tender and the lettuce has nearly dissolved, thickening the stew.