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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2-2 pound(s) boneless lamb shoulder or stewing lamb |
salt and pepper |
1/4 cup(s) all-purpose flour |
1 onion, medium coarsely chopped |
2 clove(s) garlic minced |
1/2 teaspoon(s) ground cumin |
1/2 teaspoon(s) ground ginger |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) ground cinnamon |
dash(es) black pepper |
1 carrots diced |
1 can(s) diced tomatoes, with juice(14.5 oz) |
1 cup(s) chicken broth |
1/2 lemon juiced |
Directions:
1. Trim fat from lamb; cut into bite size pieces. Sprinkle with salt and pepper then toss with flour.
2. In a Dutch oven, heat 1T olive oil. Add the floured lamb and the chopped onions; cook until lamb is browned on all sides, stirring frequently.
3. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.
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