Senegalese Lamb Stew (Safe for Shellfish Allergies)

Ingredients

• about 910 g Lamb Shoulder
• 1 large Onion
• 2 medium Carrots
• 2 medium Potatoes
• 3 tablespoons Tomato Paste
• 4 cups Beef Broth
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Thyme
• 1 leaf Bay Leaf
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: cut the about 910 g of Lamb Shoulder into 2.54 cm cubes. Dice the 1 large Onion, 2 medium Carrots, and 2 medium Potatoes into bite-sized pieces. Mince the 3 cloves of Garlic and grate or mince the 1 tablespoon of Ginger. Measure out the 3 tablespoons of Tomato Paste, 4 cups of Beef Broth, 1 teaspoon of Thyme, 1 leaf of Bay Leaf, 2 tablespoons of Vegetable Oil, 1 teaspoon of Salt, and 1/2 teaspoon of Black Pepper.
2. 2Heat the 2 tablespoons of Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 190°C. Add the about 910 g of Lamb Shoulder cubes and brown them on all sides until they have a nice crust, about 5-7 minutes. Remove the browned lamb from the pot and set it aside on a plate.
3. 3Add the diced 1 large Onion and 2 medium Carrots to the same pot. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Add the minced 3 cloves of Garlic, minced 1 tablespoon of Ginger, and 3 tablespoons of Tomato Paste. Stir constantly and cook for 1 minute until fragrant.
4. 4Pour in the 4 cups of Beef Broth, scraping up any browned bits from the bottom of the pot. Add the 1 teaspoon of Thyme, 1 leaf of Bay Leaf, 1 teaspoon of Salt, and 1/2 teaspoon of Black Pepper. Stir everything together.
5. 5Return the browned about 910 g of Lamb Shoulder to the pot. Bring the liquid to a gentle simmer over medium-high heat, then immediately reduce the heat to low. Cover the pot tightly and let it cook for 1 hour and 30 minutes, or until the lamb is starting to become tender.
6. 6Add the diced 2 medium Potatoes to the pot. Stir them into the stew, ensuring they are submerged in the liquid. Cover the pot again and continue to cook for another 30 minutes, or until the potatoes are tender and the lamb is very tender, reaching an internal temperature of 90°C.
7. 7Remove and discard the 1 leaf of Bay Leaf from the stew. Taste and adjust seasoning if needed. Serve the Senegalese Lamb Stew hot. It is delicious served over rice or shellfish-free couscous.

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