Caribbean Spiced Lamb Stew

• Gluten free

• Meat

  • 2 cut into 3 inch chunks 4 lbs goat or lamb shank

• Produce

  • 5 Carrots, medium
  • 1 handful Cilantro
  • 1 1/2 tsp Coriander, ground
  • 5 cloves Garlic
  • 1 1/2 tsp Ginger, ground
  • 2 Onions
  • 3 Potatoes, medium

• Canned Goods

  • 3 cups Beef stock
  • 2 cups Chicken stock
  • 1 can Tomato paste

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 1/2 tsp Allspice, ground
  • 1 tbsp Chili powder
  • 1 tbsp Cinnamon
  • 2 tbsp Curry powder
  • 2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

Found on thewoksoflife.com

Description

Ingredients

• 4 lbs goat or lamb shank, cut into 2-3 inch chunks
• 2 tablespoons curry powder
• 1 tablespoon cinnamon
• 1 tablespoon chili powder
• 1 ½ teaspoons ground allspice
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground ginger
• 2 teaspoons salt
• 3 tablespoons oil
• 2 onions, thinly sliced
• 5 cloves garlic, minced
• 1 can tomato paste
• 3 cups beef stock
• 2 cups chicken stock
• 3 medium potatoes, cut into chunks
• 5 medium carrots, cut into chunks
• steamed rice, to serve
• a handful of chopped cilantro (optional)

Directions

• Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight.
• After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened.
• Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours.
• Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender.
• Serve over steamed rice and garnish with cilantro.