CARIBBEAN SPICED LAMB STEW

4 lbs lamb or goat shank, cut into 2-3 inch chunks
2 tablespoons curry powder
1 tablespoon cinnamon
1 tablespoon chili powder
1 ½ teaspoons ground allspice
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
2 teaspoons salt
3 tablespoons oil
2 onions, thinly sliced
5 cloves garlic, minced
1 can tomato paste
3 cups beef stock
2 cups chicken stock
3 medium potatoes, cut into chunks
5 medium carrots, cut into chunks
steamed rice, to serve
a handful of chopped cilantro (optional)


Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight.

After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned.

Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened.

Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours. Remove the pot from the oven and stir in the carrots and potatoes.

Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender.

Serve over steamed rice and garnish with cilantro.

LAMB OR BEEF AND CHICKPEA STEW

INGREDIENTS

1 TABLESPOON SWEET PAPRIKA
2 TEASPOONS GROUND CUMIN
1 TEASPOON GROUND CARDAMOM
¼ TEASPOON CINNAMON
KOSHER SALT AND GROUND BLACK PEPPER
1¼ POUNDS BONELESS LAMB SHOULDER, TRIMMED OF FAT AND CUT INTO ¾-INCH PIECES
1 HEAD GARLIC
2 TABLESPOONS SALTED BUTTER
1 LARGE YELLOW ONION, DICED (ABOUT 2 CUPS)
2 TABLESPOONS TOMATO PASTE
6 CUPS WATER
½ POUND CARROTS (2 TO 3 MEDIUM) PEELED, HALVED LENGTHWISE AND CUT CROSSWISE INTO ½-INCH PIECES
15½ -OUNCE CAN CHICKPEAS, DRAINED
3 OUNCES BABY SPINACH (ABOUT 3 CUPS)
1 CUP CHOPPED FRESH CILANTRO, PLUS MORE TO GARNISH
3 TABLESPOONS LEMON JUICE
WHOLE-MILK YOGURT, TO SERVE (OPTIONAL)


DIRECTIONS

01. n a bowl, stir together the paprika, cumin, cardamom, cinnamon, 2 teaspoons of salt and ½ teaspoon of pepper. Reserve half of the spice mixture, then toss the lamb with the remaining spice mixture until well coated. Set aside. Cut off and discard the top third of the garlic head, leaving the cloves intact.

02. In a Dutch oven over medium-high heat, melt the butter. Add the onion and cook, stirring often, until softened and just beginning to brown around the edges, 5 to 8 minutes.

03. Add the tomato paste and the reserved spice mixture, then cook, stirring constantly, for 1 minute. Add the water and bring to a boil over high heat, then add the lamb and garlic head, cut side down. Cover, leaving the lid slightly ajar, and reduce the heat to low.

04. Simmer for 1 hour, adjusting the heat as necessary to maintain a gentle bubble. Add the carrots and continue to simmer, partially covered, for another 30 minutes.

05. Using tongs, remove the garlic head and squeeze over the stew to release the cloves. Stir in the chickpeas and spinach and cook until the spinach is wilted, about 5 minutes.

06. Stir in the cilantro and lemon juice, then season the stew with salt and pepper. Serve, topped with yogurt and sprinkled with cilantro.

Tip: Don’t use old spices. The backbone of the dish is the bold, vibrant spice mixture. Make sure yours are no more than a year old. Flat-leaf parsley can be substituted for the cilantro.