Lamb Stew

In Mesopotamia, lamb first became domesticated by the early Semitic peoples. Ten thousand years ago lamb was used for religious sacrifices—a practice which continued during Biblical times. The Paschal lamb shank was served for Passover—and in the later Christian era—as well as Easter feasts.

Lamb stew evolved as a function of Middle Eastern etiquette and sign of hospitality, since dinner guests could savor the tender, bite-size morsels without having to struggle with bone and sinew. The large cook-pots in which the meat simmered with vegetables, fragrant herbs and spices, remains to this day a symbol of co since it was considered hospitable to serve dinner guests food prepared in tender, bite-size morsels that they could enjoy and would not have to struggle with while dinning. Lamb stew has become a symbolic dish of the people of the Middle East.

Serves about 6 persons – (JAZZ)–(KITCHEN SINK)

  • 2 lbs. of lean, boneless, organic lamb meat (choose the parts that look best, or that you prefer)
  • 1 medium size fennel
  • 1 large onion
  • 5 cloves of fresh garlic
  • 3 medium carrots (peeled)
  • 2 parsnips (any size, peeled)
  • 1 green pepper
  • 2 cups (approx.) broccoli florets
  • 1 medium bok-choi or 3-4 leaves of kale
  • 2 medium zucchini
  • 2 large tomatoes
  • 10 medium size mushrooms
  • Olive oil for sautéing, as needed
  • ½ teaspoon Turmeric
  • ½ teaspoon sweet red paprika
  • 1 pinch of Cayenne pepper
  • 4 slices of candied organic ginger, or 1/3 teaspoon of powdered ginger
  • 2 tablespoons of Tamari sauce
  • 1 teaspoon of Worcestershire sauce
  • And any other fresh, organic veggies you find and feel like adding to the stew.

Lamb Marinade:

Use ready made, such as “Sesame Tamari Organic Vinaigrette” or the “Miso Ginger Organic Vinaigrette”—both by Organic Ville. There are several other excellent marinades on the market.
If you wish to make your own, combine balsamic vinegar, olive oil and ¼ teaspoon sage in a glass bowl. Add water if needed, mix well and place previously cubed lamb into marinade, so the meat is well covered by the liquid. If the kitchen is too warm, cover the bowl and put into fridge until you finished cutting up the rest of the ingredients.

POUR a ¼ cup of olive oil into a large stainless steel pot.
Cut the onion in half, slice it and put it into the pot. Don’t turn on the heat until all the other ingredients are prepared.
Wash and cut the lamb into cubes and put into the Marinade (see above)
Chop garlic cloves and put them on a small plate
Cut ALL the vegetables and mushroom into slices, placing them separately on plates, so they can be added one by one
Line up all herbs and spices on the counter
NOW you can begin:
Sauté onion at medium heat until translucent
Add garlic and continue sautéing for about 20 seconds
Remove cubed lamb from marinade and add to onion and garlic
Stir – don’t let it fry – when the meat begins to turn light, add Tamari sauce and ½ cup of the marinade – stir, lower heat just enough to keep the lamb simmering – cover and cook for ½ hour
Add all the herbs and spices, ½ cup of the marinade and 1 cup of water – cover again and continue simmering for another 15 minutes
Add hard veggies first—such as carrots, parsnips and anise—and cook for about 5 minutes
Add the rest of the veggies, with the leafy items last – stir well
Take turns stirring, adding water, covering and simmering until lamb is tender.

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