Best Spicy Lamb Stew Recipes

Spicy Lamb Stew with Apricots and Cardamom image

Yield Serves 4

Number Of Ingredients 12

1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
3 1/2 pounds lamb shoulder o-bone (round-bone) chops, trimmed, boned, cut into 1-inch pieces
2 tablespoons vegetable oil
5 cups chopped onions
2 teaspoons minced peeled fresh ginger
1 cup water
2/3 cup dried apricots, quartered
1 teaspoon white wine vinegar
1 teaspoon sugar

Steps:

Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.

Spicy Lamb and Peanut Stew image

Provided by Sabine Broeck-Sallah

Yield Serves 8

Number Of Ingredients 13

2 tablespoons peanut oil
1 3/4 pounds lamb shoulder, trimmed, cut into 1-inch cubes
2 large onions, coarsely chopped
1 6-ounce can tomato paste
3 bay leaves
1/4 teaspoon cayenne pepper
1 3/4 cups beef stock or canned beef broth
1 3/4 cups water
3/4 cup old-fashioned style or freshly ground peanut butter
1 cup diced carrots
4 jalapeño or 2 habañero chilies, halved, seeded
1 cup frozen peas
Cooked rice

Steps:

Heat oil in heavy large saucepan or Dutch oven over medium-high heat. Add lamb and onions and cook until lamb is brown, stirring occasionally, about 6 minutes. Mix in tomato paste, bay leaves and cayenne pepper and cook 1 minute. Season with salt and pepper. Add beef stock and water and bring to boil. Simmer until lamb is tender, about 1 hour 20 minutes.
Stir peanut butter, carrots and jalapeños into stew and cook until carrots are tender, about 30 minutes. Add peas and cook until heated through. Discard jalapeños. Serve stew over rice.

SPICY LAMB STEW image

Yield people

Number Of Ingredients 14

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.