This is a hearty stew with great flavor. It can easily be doubled or tripled for larger groups. Once made, it can be refrigerated or frozen. Just re-heat it to serve. I serve this with hot crusty French or Italian bread for dipping.
For this recipe you will need:
- 1 pound well trimmed boneless lamb shoulder, cut into 1 inch pieces
- 2 tbs. light olive oil
- 4 teaspoons Victoria Taylor’s Moroccan Seasoning
- 1 Teaspoon salt
- 1/2 cup red wine (red Zinfandel or Cabernet)
- 1 medium onion, cut into 1 inch pieces
- 2 large yukon gold potatoes, peeled and cut into 1 inch pieces
- 2 large carrots peeled and cut into 1/2 inch slices
- 1 medium red bell pepper, cut into 1/2 inch strips
- 2 small zucchini, cut in half, then quartered into strips
- 3 small roma or plum tomatoes, cut into 1 inch chunks
Use a large oven proof sauce pan or casserole dish with a cover or a dutch oven for this dish. Heat the oil in the pan and brown the lamb on all sides.
Add the onion, salt and Moroccan Seasoning. Cook for 5 minutes.
Add the potatoes, carrots and pepper. Pour the wine over the mixture and stir. Push the lamb underneath the veggies. Cover and cook in the oven for 1 1/2 hour stirring occasionally. Then add the tomatoes and zucchini and cook for another 15 minutes and serve.
Best,
Victoria
