Serves 6-8
5 pounds bone-in lamb stew meat or boneless lamb, cut into 2 inch pieces
3 ½ tablespoons brown sugar
2 large potatoes, peeled, sliced lengthwise and quartered
1 large carrot, sliced
2 celery stalks, chopped
1 large onion, chopped
1 large ripe tomato, chopped
2 teaspoons salt
1 tsp freshly ground black pepper
4 cups hot water
Green Seasoning:
4-5 scallions (spring onions)—1 bunch or 1 cup when chopped
4 sprigs parsley (about ½ cup chopped)
5 large cloves garlic
1 sprig fresh thyme (or about 1 tablespoon fresh thyme leaves)
1. Prep Work--Wash lamb with the juice of a lemon, rinse, drain or pat dry with paper towels.
Peel, wash and cut potatoes, carrot and onion. Chop herbs.
2. Make Green Seasoning: In a food processor, finely mince scallion, parsley, thyme and garlic.
Should produce ½ cup tightly packed.
3. Season lamb with salt and pepper and Green Seasoning.
5. In a large heavy bottomed pot over medium heat, add 3 ½ tablespoons brown sugar and caramelize.
6. Once the sugar bubbles, froths and darkens evenly, add meat(reserve marinating liquid if any), raise heat to high and turn frequently to coat. Cook 3-5 minutes.
7. Add potatoes, carrots, celery, onion and tomato.
Continue to cook the meat in it’s own juices(uncovered), stirring every 5 minutes, for about 15-20 minutes. When the meat begins to stick to the pot, stir fry for a minute more to allow the flavors to develop, stirring constantly, scraping bits from the bottom and sides of the pot.
8. Add 4 cups hot water and reserved liquid if any (liquid should barely cover meat).
Mix well, bring to a boil, cover and reduce heat to low and cook until lamb is tender, approximately 1 hour.
Adjust seasonings and garnish with fresh parsley.
Serve hot over rice, flour/corn dumplings or boiled ground provisions.
Serve hot over rice, flour/corn dumplings or boiled ground provisions.
ENJOY!!!
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