Cuban-style Lamb Stew

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 -3 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 cup flour
• 1 teaspoon seasoning salt or 1 teaspoon salt
• black pepper
• oil, for browning sauce
• 1 large onion, chopped
• 2 tablespoons chopped fresh garlic (or to taste)
• 4 -5 carrots, cut into large chunks
• 3 celery ribs, coarsley chopped
• 2 -3 tablespoons brown sugar, packed
• 1 -2 teaspoon dried thyme (rubbed between fingers to release the flavor)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/2 teaspoon crushed red pepper flakes (or to taste, can use cayenne pepper in place of the pepper flakes)
• salt and black pepper
• 1/2 cup dry red wine (or to taste)
• 3 1/2 cups beef broth (you can add in more broth if desired)
• 1 lb button mushroom (optional, can use less if desired)

Recipe

• 1 place the flour, seasoning salt and black pepper in a medium bowl; toss slightly to combine.
• 2 prepare a large dutch oven or heavy-bottomed pot.
• 3 add in oil to cover bottom of the pot over medium-high heat.
• 4 coat the lamb cubes with flour (shake off any excess flour) then brown in hot oil in two batches; transfer the browned lamb to a plate.
• 5 add in the onion and cook for about 4-5 minutes, then add in garlic, cook for 1 minute.
• 6 add in carrots, celery, mushrooms (if using) brown sugar, thyme, crushed red pepper flakes and spices; cook stirring for 2 minutes.
• 7 add in wine, broth and browned lamb; mix to combine.
• 8 simmer, covered for about 3 hours, stirring occasionally until thickened and the lamb is very tender.
• 9 season with salt to taste and more black pepper if desired.