Lamb Stew

Stew is the best. It is a braised product. Read the Braising Guide. Braising is one of the best ways to cook; using tough cheaper cuts of meat, made deliciously sweet from thorough caramelization and then tenderized and infused with the cooks imagination with slow cooking.. Bloody delicious..


Make large cubes out of a lamb shoulder. One piece of meat per person size.. Make a cure by warming in a pan until fragrance is released a combination of fennel seeds, mustard seeds, chili, cumin seeds, anise seeds, peppercorns, cinnamon, cloves, allspice. Take it easy on the last three. Otherwise up to you. Pulse in coffee grinder with 2 Tablespoons of rock sea salt and 2 Tablespoons of unrefined cane sugar. Rub the meat with the cure, be generous but not ridiculous.
Let the meat hang out in the fridge if you can and when ready to cook make a large pan nicely medium hot. Add oil to lightly cover the bottom and make it hot. Add the meat. Read the Braising Guide.

Add onions, garlic, ginger, caramelize. Add celery, carrots, tomatoes and stock. Boil, place in 350F oven. Cook 1 hour and add potato. Cook 1 more hour or until everything is tender. Serve over rice.