Lamb Stew
| 4 | pounds cubed lamb |
| 1 | cup large-diced celery |
| 1 | cup large-diced carrots |
| 1 | cup parsnips |
| 1 | cup onions |
| 1/2 | cup turnip |
| 1/2 | cup potato |
| 1 | cup tomato juice |
| 1 | garlic clove |
| 1/2 | cup brown sugar |
| Freshly-chopped rosemary leaves to taste | |
| Freshly-chopped thyme leaves to taste | |
| Salt to taste | |
| Freshly-ground black pepper to taste | |
| Coriander to taste | |
| Cardamom to taste | |
| 1/4 | cup extra-virgin olive oil |
| 2 | ounces cornstarch |
| 2 | ounces water |
Place the olive oil into a large hot skillet; add the cubed lamb and lightly brown. When lamb is about halfway cooked, add the brown sugar and tomato juice. Turn heat to medium and add the vegetables and garlic.
Turn the heat to low and allow to simmer for about 15 minutes or until vegetables have softened. At this point stir in the fresh herbs and dry spices. Emulsify the cornstarch in about two ounces of water and stir it into the stew evenly.
This recipe yields ?? servings.
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