Recipe information
Yield
Serves 4
Ingredients
2 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
3 tablespoons all-purpose flour seasoned with salt and pepper
2 tablespoons vegetable oil
1 large onion, chopped fine
6 large garlic cloves, chopped fine
4 carrots, cut crosswise into 1/2-inch pieces
4 celery ribs, cut crosswise into 1/2-inch pieces
2 tablespoons packed brown sugar
1 teaspoon dried thyme, crumbled
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne, or to taste
1 tablespoon green peppercorns if desired
1 1/2 cups dry red wine
3 cups beef broth
Accompaniment: couscous or egg noodles
Preparation
Step 1
In a bowl toss lamb with seasoned flour until well coated. In a 4- to 6-quart heavy saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown lamb in 2 batches, transferring to another bowl. In pan cook onion and garlic in remaining tablespoon oil over moderate heat, stirring, until softened. Add carrots, celery, brown sugar, thyme, spices, and salt and pepper to taste and cook, stirring, 1 minute. Add wine, broth, and lamb. Simmer stew over low heat, partially covered, stirring occasionally, 2 1/2 hours, until thickened and lamb is very tender.
Step 2
Serve stew over couscous or noodles.
