Step by step

Method

4 steps

1. 1

   Pat 1½ pounds lamb stew meat (or shoulder cut into 1-inch cubes) dry; season with salt, pepper, 1 teaspoon cumin, and 1 teaspoon paprika. Heat 2 tablespoons oil in a heavy pot over medium-high. Brown lamb in batches 3–4 minutes per side until deep golden; set aside. Don't crowd or it'll steam gray.

2. 2

   In the same pot, soften 1 diced onion 5 minutes. Add 3 minced garlic cloves, 1 tablespoon tomato paste, ½ teaspoon cinnamon or allspice, and optional ½ teaspoon coriander 1 minute until fragrant. Deglaze with a splash of stock, scraping up the browned bits.

3. 3

   Return lamb. Add 1 can (14 oz) crushed tomatoes, 2–2½ cups stock or water, and optional carrot or potato chunks. Bring to a simmer, cover, and cook on low 60–90 minutes until lamb is fork-tender and the sauce is thick and glossy. Uncover the last 10–15 minutes if you want it thicker. Taste for salt and a squeeze of lemon.

4. 4

   Ladle into bowls over rice or with warm bread. Finish with parsley or cilantro. You want meltingly tender lamb in a rich spiced tomato sauce — not tough cubes floating in thin broth.