Slow Braised Red Wine Lamb Stew with Moroccan Spices

Ingredients

• •2 pounds leg of lamb
• •2 tbsp cooking oil
• •1 medium onion
• •2 cloves garlic
• •1 cup wine
• •2 pounds potatoes
• •8 ounces baby carrots
• •1 cup peas
• •28 ounces canned tomatoes
• •2 tsp alhambra merguez seasoning
• •½ tsp salt
• •¼ tsp pepper
• •1½ cups water
• •¼ cup all purpose flour

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Method

From foodista.com — read the original

1. 1Preheat oven to 300 F. I used a cast iron dutch oven to cook the entire stew in from start to finish. You may choose to use a frying pan and casserole dish.
2. 2Heat the dutch oven over med-high heat (or your frying pan) with 1 tbsp of oil.
3. 3Add the lamb (cut into chunks, done in a couple of batches) and brown on all sides.
4. 4Transfer to a bowl and set aside. This should take about 10 minutes. When all the meat is done, add the remaining oil to the pot.
5. 5Add the diced onion and cook for 5 minutes.
6. 6Add the chopped garlic and cook for 1 minute.
7. 7Add the salt, pepper and Alhambra Merguez seasoning to the pot and mix well. Stir in the flour, mix well, and cook for 30 seconds.
8. 8Whisk in the wine. Be sure to scrape up any brown bits, and smooth out any lumps from the flour. Cook for about 2 minutes, just to cook out some of the alcohol.
9. 9Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps.
10. 10Add the lamb, mix, cover and place in the oven for 1 hour.
11. 11Remove from oven and add the carrots (diagonally cut) and peeled, cubed potatoes. Cover and return to oven. Cook for 45 minutes.
12. 12Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender. Ladle stew into bowls and enjoy.