I buy lamb from the butcher and I choose lamb that has been raised with regenerative agriculture and humane practices. Hope you enjoy this winter comfort food, as much as I do.
Prep Time: 10 mins
Cook Time: 3 hrs 30 mins
- 1 – 2 Lb lamb cubes/ stewing lamb
- 2 tbsp All Purpose Flour
- 3 tbsp Olive oil
- 1 red onion chopped fine
- 3 cloves garlic (minced)
- Sprig fresh ginger (grated)
- 2 bay leaves
- 1 tsp fresh rosemary or ½ tsp dried
- 1 tsp fresh thyme or ½ tsp dried
- 1 cinnamon stick (1 large / 2 small)
- ½ tsp ground cinnamon
- ¼ tsp cumin powder
- ½ tsp paprika
- 1 tbsp lemon juice
- 1 can crushed tomatoes
- 1 tbsp tomato paste
- 1 cup water
- Fresh parsley
Season lamb with salt and pepper. Toss in flour, coating well.
Set aside for a few minutes
Add 2 tbs olive oil to pan on high, heat and brown meat. 3 – 5 minutes
Remove from the pan and keep warm. Reduce heat.
Add remaining oil to pan, saute onion for 2- 5 minutes until caramelized.
Add ginger and garlic and saute for a minute more
Add all the herbs and spices, bay leave, cinnamon and a little fresh parsley
Add meat back to the pan and saute for 2 minutes so that the meat is coated with spices.
Transfer to a crock pot. Add can of tomatoes and tomato paste and water
Stir well. Season with salt and pepper. Cook on high for 3 hours
Start polenta 30 mins before you want to serve. Cook polenta according to instructions
Serve once polenta is cooked. Use the remaining parsley to garnish the dish.