Since we are all feeling a little bit of Jack Frost nipping at our noses I thought I would post a fantastic chilly weather dish. I've made this stew a couple of times and every time I am pleased with the ease of this recipe as well as its fabulous flavors. My recommendation would be to prepare the stew the night before and then just turn on the crock pot in the morning before you leave for work. By the time you get home in the evening not only will your domicile be filled with exotic fragrances but your dinner will also be ready to devour.
Ingredients (I've noted changes that I make to the original recipe)
- 2 lb. boneless lamb, cut in 1-inch cubes (definitely do use boneless lamb as having the bones in make the stew very rich and slightly less enjoyable)
- 2 small sweet onions, chopped (I usually just use one big sweet onion)
- 2 c. carrots, cut in 1-inch cubes ( I use 1 - 2 yams and just peel and cut them into 1 to 2 inch cubes)
- 1 large Granny Smith apple, cut into 1/2 inch cubes
- 1/2 c. dried currants (I use small raisins. They are pretty much the same thing.)
- 1 tsp groun cumin
- 1 tsp turmeric
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp ground allspice
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 can (14 oz) diced tomatoes, with juices
- 2 c. chicken broth or stock
- Fresh mint or cilantro, chopped, for garnish
Add all ingredients to large Crock Pot -except fresh herbs – in order listed. Turn on low and cook for 8 hours (or on high for 4). Stir once or twice if you feel like it. Serve with rice, couscous, or a hearty bread.