Spicy Lamb Stew

Ingredients

• 2-3 lbs of lamb shoulder stew meat, cut into 1 1/2-inch cubes
• Extra virgin olive oil
• 2 yellow onions, chopped
• 4 cloves garlic, minced
• 2 red bell peppers, chopped
• 2 dry pasilla chiles, chopped, stems and most seeds removed
• 1 Tbsp hot Hungarian paprika
• 1 1/2 teaspoon ground cumin
• Pinch of ground cardamon
• 1 1/2 cups chicken stock
• 14 oz of canned whole tomatoes, put through a food mill, or puréed
• 8-10 sprigs fresh flat leaf parsley
• 4-5 sprigs of thyme
• 1 bay leaf
• 2/3 cup raisins
• Salt and pepper

Directions

1. Blot the lamb well with a paper towel so the surface is dry, which helps it take on good color. Warm 2 tablespoons of olive oil over medium-high heat in a large, sturdy pot with tall sides, such as a Dutch oven. Once the pot is hot, brown the lamb in batches, leaving room between the pieces. Turn them as they cook so each side gets nicely seared, 6-8 minutes total. Move the browned lamb to a bowl.
2. Set the pot back over medium-high heat. Add the onions, dried peppers and red bell peppers, stirring them through the oil left in the pot. Cook for 5 minutes, stirring now and then. Stir in the garlic and cook for 1 more minute.
3. To make the herb bundle, set the parsley, thyme and bay leaf in the middle of a doubled square of cheesecloth. Pull the corners together and tie it closed with kitchen string.
4. Add the paprika, cumin and cardamom to the pot and stir for a minute. Pour in the puréed tomatoes, or the cooked tomatoes that have been passed through a food mill, then add the lamb, chicken stock, raisins and herb bundle. Bring everything to a boil over high heat, then lower the heat to low. Cook with the lid partly on for about 3 hours, until the lamb is tender.
5. Taste and season with salt and pepper.
6. Serve over couscous or rice for the gluten-free option.