We lovelambaround here, every which waybraised,roasted,grilled, and even made intomeatballs.
Here is a spicy lamb stew, that is almost beefy in taste.
Think of it as a spicy lamb pot roast.
Elise Bauer
Slow cooking, at a low, even temperature is important for the lamb shoulder to become tender.
Pick lamb pieces that have some fat.
Hot Hungarian paprika is not the regular Hungarian paprika which is sweet and mild.
Elise Bauer
It is even hotter than cayenne.
Drying the lamb this way first will help the lamb pieces brown.
When the pot is hot, add the lamb pieces in batches, being careful not to crowd them.
Transfer to a bowl.
Return the pot to medium-high heat.
Cook, stirring occasionally, for 5 minutes.
Add the garlic and cook 1 more minute.
Gather the ends and secure with kitchen string.
Stir in the paprika, cumin, and cardamom and cook for a minute.
Bring to a boil over high heat, decrease heat to low.
Cook, partially covered, for about 3 hours, or until lamb is tender.
Season to taste with salt and pepper.
Serve over couscous orrice(gluten-free option).
