Kenyan Lamb Stew with Italian Twist
A hearty, flavorful stew made with tender lamb, inspired by traditional Kenyan flavors with an Italian twist.
Ingredients
- ●1 pound, cut into 1-inch cubes Lamb shoulder
- ●2 tablespoons Olive oil
- ●1 medium, chopped Onion
- ●2 cloves, minced Garlic
- ●2 teaspoons Old fashioned Kenyan stew spice blend
- ●2 tablespoons Tomato paste
- ●1 cup Red wine
- ●2 cups Beef broth
- ●to taste Salt and pepper
- ●chopped, for garnish Fresh parsley
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
- 3
Add more oil if needed, then sauté the onion and garlic until softened, about 5 minutes.
- 4
Stir in the Kenyan stew spice blend and cook for 1 minute.
- 5
Add the tomato paste and cook for 1-2 minutes, stirring constantly.
- 6
Add the red wine and beef broth, scraping the bottom of the pot to release the browned bits.
- 7
Return the lamb to the pot, cover, and transfer to the oven.
- 8
Braise the lamb for 2 1/2 to 3 hours, or until tender and falling apart.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with chopped parsley.