Lamb Shoulder Stew

Based on a few recipes from Mark Bittman and others online. Still the same idea: brown the meats, add it to some aromatics already cooked in a dutch oven, cook in oven, then add roots.


  • 4 lb lamb shoulder, have butcher cut into chunks, room temperature
  • 1 lb goat chunks, room temperature
  • 1 medium fennel bulb
  • 3 garlics, smashed
  • 1 thumb size length of ginger, grated into a bowl
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 2 unprocessed cinnamon barks
  • 2 tsp asafetida
  • 2 tsp tumeric
  • 1 bay leaf
  • 1 cup red wine
  • 1/2 cup stock
  • 1 can chick peas, drained of its liquids and drained twice with clean water, can be done inside the can
  • 1 lb potatoes (approximately) chopped into 1-in cubes, sort of like the meat chunks
  • 1 large carrot
  • 1 cauliflower, chopped also into chunk sizes
  • 1 sweet potato, also chopped into that size
  • 1 bunch cilantro, finely chopped after rinsing it very well of sand


  1. Heat oven to 500 F. Chop the fennel into chunk sizes in the mean time. This doesn’t go with the roots. It’s an aromatic.
  2. Pad dry the meats and put them on a parchment paper lined cookie sheet that will fit all the meat and still have space between them. Put in the pre-heated oven for 20 min. Chop the veggies if you haven’t finished.
  3. In the meantime, heat oil in a dutch oven over medium high heat. Add cumin, mustard seeds, coriander seeds, and cinnamon barks. 
  4. When seeds begin to jump, add the garlic and ginger. Stir immediately.
  5. Add the fennel chunks and stir until a bit soft. If the meat in the oven is still not ready, just turn the fire to low.
  6. When meat is ready, turn the oven down to 325 F.
  7. Turn the fire for the dutch oven back to medium high. Using a tong, move the meat into the dutch oven. 
  8. Stir in tumeric and asafetida.
  9. Stir in bay leaf, the red wine, and the stock. Bring to a boil.
  10. Place dutch oven in the oven and cook for 1 hour. Throughout the process the lid is on.
  11. Take it out over a medium high fire. Add the chickpeas, carrot, and white potatoes. Stir. Bring to a boil. Place in the oven for 20 min.
  12. Bring the thing back out, add the sweet potato and cauliflower. Put it back for 15 min.
  13. Turn off oven, take the pot out, stir in the cilantro, close lid.

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