American (or Barbados) Blackbelly sheep graze in northeast Washington.
My friend Jeffrey, who has harvested lambs with us, was desiring of recipes to use with the more muscle-y parts of the lamb. Here is a simple recipe for lamb stew made from the shoulder. Enjoy!
Stacey’s Basic Lamb Stew
- 1 lb (more OK!) lamb shoulder cut into ½ inch cubes
- 3 T flour
- 1½ t salt
- ½ t pepper
- ½ t cinnamon
- 4 T olive oil or bacon fat
- ½ t freshly ground cumin
- 1 pod of cardamom (ground)
- 1 t red pepper flakes
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 quart of stewed tomatoes
- (you can add eggplant, okra or zucchini also if you want–pictures here have okra added)
- 1 can garbanzos
- Water or broth
- Roasted pumpkin seeds (roasted in walnut or pumpkin oil with cumin and salt)
- Chopped fresh herbs (parsley, cilantro, etc)
Mix up flour, salt, pepper and cinnamon. Toss meat in the flour mixture and brown in the oil. Add garlic, onion, cumin, cardamom and red pepper flakes and sauté ‘til onions look transparent. Add tomatoes. Cover and cook medium heat for 1 hour and 15 minutes or until the lamb is done to your satisfaction. Add water or broth (my choice) if you think the stew is getting too dry. (You can also put this covered into a 350 oven for 1 hour and 15 minutes instead of using the stove top.)
If you decide to add eggplant or okra or zucchini, add it during the last 30 minutes (I would just choose one). When lamb is complete, add the drained can of garbanzos and heat through. Adjust seasonings to taste (more cinnamon?).
Serve in bowls with a dollop of yogurt and a sprinkling of roasted pumpkin seeds and herbs.