Ginger-Spiced Lamb Stew

It's cold out, and all you want is something warm and comforting. This lamb stew is just that. The lamb is braised in a rich red wine sauce, and the vegetables are tender and flavorful. It's the perfect meal to curl up with on a cold night.

This recipe has its roots in the Middle East, where lamb is a staple food. In the 13th century, the Mongols invaded Persia and brought with them their own culinary traditions. The Persians adopted the Mongol technique of braising meat in a sealed pot, and this dish is a descendant of that tradition. Over the centuries, the recipe has been adapted to the tastes of the West, with the addition of red wine and vegetables.

Prep time: 20 | Cook time: 150 | Serves: 4

Ingredients

• 1 pound lamb shoulder, cut into 1-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1/2 cup dry red wine (optional)

Instructions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Brown the lamb cubes on all sides.
4. Transfer the lamb to a Dutch oven or other oven-safe pot.
5. Add the onion, carrots, celery, garlic, ginger, and turmeric to the skillet and cook until the vegetables are softened, about 5 minutes.
6. Pour the red wine into the skillet and let it simmer until reduced by half, about 2 minutes.
7. Add the vegetable mixture to the pot with the lamb.
8. Pour enough water or broth to cover the lamb.
9. Bring to a boil, then cover and braise in the oven for 2-3 hours, or until the lamb is tender.

Why It Works

• The lamb is braised in a sealed pot, which allows the meat to become tender and juicy.
• The red wine adds a rich flavor to the sauce.
• The vegetables add sweetness and texture to the stew.