Slow Braised Red Wine Lamb Stew with Moroccan Spices
2 pounds leg of lamb (trimmed and cut into 1 1/2" chunks)
2 tbsp cooking oil (your choice)
1 medium onion (diced)
2 cloves garlic (chopped)
1 cup dry red wine
2 pounds potatoes (peeled and cubed)
8 ounces baby carrots (diagonally cut)
1 cup peas (fresh or frozen)
1 can diced tomatoes (28 ounces)
2 tsp Alhambra Merguez seasoning
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups water
1/4 cup all purpose flour
Preheat oven to 300º F.
I used a cast iron dutch oven to cook the entire stew in from start to finish. You may choose to use a frying pan and casserole dish.
Heat the dutch oven over med-high heat (or your frying pan) and 1 tbsp of oil.
Add the lamb (in a couple of batches) and brown on all sides. Transfer to a bowl and set aside. This should take about 10 minutes.
When all the meat is done, add the remaining oil to the pot. Add the onions and cook for 5 minutes.
Add the garlic and cook for 1 minute.
Add the salt, pepper and Merguez seasoning to the pot and mix well.
Stir in the flour, mix well, and cook for 30 seconds.
Whisk in the wine. Be sure to scrape up any brown bits, and smooth out any lumps from the flour. Cook for about 2 minutes, just to cook out some of the alcohol.
Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps.
Add the lamb, mix, cover and place in the oven for 1 hour.
Remove from oven and add the carrots and potatoes. Cover and return to oven. Cook for 45 minutes.
Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender.
Pour some wine, slice some bread....get ready to eat!!
Ladle stew into bowls.