Spicy Lamb Stew Recipes

Steps:

• Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
• Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.

Steps:

• Heat olive oil in a large pot. Add the lamb cubes in batches, so you don't overcrowd the base of the pot. Brown the lamb lightly over high medium-high heat. Remove each batch from the pot as it browns. Once the lamb has been browned and is removed from the pot, add the chopped onion, celery and garlic, then reduce the heat and cook for 4 to 5 minutes. Return lamb to pot. Pour in the Marsala wine and cook over medium-high heat until it is dark and brown and reduced by half. Add the chili flakes, red chili pepper and juniper berries and cook, stirring, for just 15 to 20 seconds. Add the tomato paste, chicken stock, and 1 cup of water (just enough to cover). Stir for 20 to 25 seconds. Add potatoes and rosemary. Cook for 10 minutes on medium heat, then reduce to low and simmer for 35-40 minutes until sauce thickens and potatoes are well-done. Finally, add parsley on top as a garnish.