Moroccan Lamb Stew

I've been meaning to make Lamb Stew for almost a year - really!  Either the lamb has not quite been up to par, my girls were going through their vegetarian stage or it's just been too hot, but yesterday seem the perfect moment.  It was one of those stews that came together during the cooking.  A little bit of this, a little bit of that, Frank Sinatra crooning in the background, sipping on a glass of red - all was right with the world.  I'm not sure "Moroccan" is entirely accurate - but I was heading for that neck of the woods using cumin, cardamon pods, fennel seeds and chickpeas. The house smelled wonderful for the 3 hours of slow simmering.

1 1/2 - 2lbs of lamb stew meat
salt and pepper
olive oil
1, red onion, finely chopped
3 sticks celery, finely chopped
2 cloves of garlic, minced
1 tablespoon of rosemary leaves, minced
1, 25oz can of crushed tomatoes
chicken broth
1, 14oz can of chickpeas
1 1/2 teaspoons cumin
1 teaspoon cardamon pods
1 teaspoon fennel seeds
salt and pepper

Heat the oven 325F

Pat the lamb meat dry with paper towels and season with salt and pepper.

Heat the olive oil until hot.  Brown the meat (without overcrowding or the meat will steam, not brown)  remove to a plate and cover with aluminum foil.

When all the meat is browned, add the onion and celery to the pan and saute for approx 10 minutes on a low heat until soft and nearly caramelized. Add the garlic and continue to cook for a further few minutes. 

Place all the meat back into the pan, stir to combine.

Add the chickpeas, stir into the mixture.

Pour over the tomatoes and add enough broth to just cover the meat. 

Bring to the boil and then turn down to a simmer.

Place in the oven for approximately 2 1/2 - 3 hours.  The meat should be meltingly tender.

Remove from the oven and let the stew sit for 15 minutes.  It's also wonderful the next day like most stews. 

Just before serving, check the seasoning and sprinkle over some fresh herbs.   True to my British roots I used parsley!

I served this with a salad, warm squishy pita bread and a dollop of Greek yogurt with a squeeze of lemon, which I have to admit was scrumptious.