Autumn Lamb Stew
- 1/2 tablespoon brown sugar
- 1/2 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- 1 1/2 pound lamb stew meat, preferably cut from the shoulder
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato sauce
- 2 cups small new red potatoes, halved
- 2 large carrots, roughly chopped
- 1 parsnip, roughly chopped
- 1 white turnip, roughly chopped
- 1 yellow onion, cut into 8 wedges
- 1/2 cup frozen cut green beans, thawed
- 1 cup frozen green peas, thawed
In a large heavy pot, heat oil over medium high heat. Working in batches if needed, add lamb and brown well on all sides. Add 2 cups water and tomato sauce. Bring to a boil. Cover and simmer for 1 hour.
Add potatoes, carrots, parsnips, turnips, and onions. Cover and continue to simmer for 1 hour. Add green beans and peas. Simmer another 5 minutes, just until beans and peas are tender. Ladle stew into bowls and serve.
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