Kitchen Garden Journal

• 2 lbs lamb stew meat
• Vegetable oil
• Carrots, potatoes, turnips, onions
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground black pepper
• Pinch of cinnamon & red pepper
• 3-4 cups water or beef stock

Cut the vegetables into large (2-3”) chunks or wedges. Brown the meat in the oil over medium-high heat in a heavy Dutch oven or stew pot. When brown on all sides, remove from pan and set aside. Sauté the vegetables in the fat that remains for about 5 minutes.  Add the meat and spices and continue to sauté for another minute or so, then add the broth or water and simmer gently for 1 1/2-2 hours, until the meat can be cut with a fork (or bake at 325 degrees for the same amount of time).  Stir gently as to not break the vegetable pieces.  Serve hot with couscous.