This aromatic stew from Chef John Ondo of Lana Restaurant and Bar in Charleston, South Carolina packs plenty of flavor with lamb, sweet dates, cumin and cilantro.
Yield: 6 to 8 servings
5 to 6 cloves garlic, minced
2 teaspoons paprika
2 teaspoons ground cumin
1 cinnamon stick
4 tablespoons olive oil
3½ pound leg of lamb, trimmed and cut into bite size pieces
½ cup diced carrots
½ cup diced celery
1 large onion, diced
½ cup parsnips
1 14-ounce can peeled tomatoes, chopped
3 tablespoons tomato paste
⅓ cup chopped cilantro
1½ cups chicken stock
4 roasted peppers, seeded and diced
1 can chick peas, drained and rinsed and peeled
1 cup dates, halved,Salt and pepper to taste
- Mix garlic and spices with 2 tablespoons olive oil, and thoroughly coat lamb. Cover, and let marinate at least 3 hours, preferably overnight.
- Sear lamb in remaining olive oil over medium heat until all sides are brown. Add carrots, celery, onion, parsnips, tomatoes, tomato paste and cilantro, and stir to combine.
- Add chicken stock, and season with salt and pepper. Bring to boil then reduce heat to low. Cover, and simmer. Let cook until meat is tender, approximately 2 to 2½ hours. Once meat is tender add roasted peppers, dates and chick peas. Cook additional 30 minutes. Adjust seasoning and serve over couscous.
- From Chef John Ondo of Lana Restaurant and Bar in Charleston, South Carolina