SPICY LAMB STEW

SPICY LAMB STEW image

Yield people

Number Of Ingredients 14

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3 tablespoons olive oil
2 lbs lamb boneless lamb leg, cut into 1-inch cubes and seasoned with salt and pepper
1 small onion, finely chopped
2 medium celery stalks, finely chopped
3 medium garlic cloves, crushed
1/2 cup of dry marsala
1/2 teaspoon chili flakes
1/2 teaspoon red chili pepper
1 tablespoon crushed juniper berries
3 tablespoons tomato paste
1 cup chicken stock
1 teaspoon rosemary
4 small potatoes, sliced into cubes
2 tablespoons parsley (optional)

Steps:

Heat olive oil in a large pot. Add the lamb cubes in batches, so you don't overcrowd the base of the pot. Brown the lamb lightly over high medium-high heat. Remove each batch from the pot as it browns. Once the lamb has been browned and is removed from the pot, add the chopped onion, celery and garlic, then reduce the heat and cook for 4 to 5 minutes. Return lamb to pot. Pour in the Marsala wine and cook over medium-high heat until it is dark and brown and reduced by half. Add the chili flakes, red chili pepper and juniper berries and cook, stirring, for just 15 to 20 seconds. Add the tomato paste, chicken stock, and 1 cup of water (just enough to cover). Stir for 20 to 25 seconds. Add potatoes and rosemary. Cook for 10 minutes on medium heat, then reduce to low and simmer for 35-40 minutes until sauce thickens and potatoes are well-done. Finally, add parsley on top as a garnish.