Moorish Lamb Stew

Ingredients

• 2 lbs boneless lamb, cut into large chunks
• 1/4 cup flour
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2-3 tablespoons vegetable oil

• 1 (16 ounce) package baby carrots, cut into 2-3 pieces each
• 2 medium turnips, cut into 1/2-inch pieces
• 3 tablespoons butter
• 1 bunch green onion, chopped (5-6)
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1 tablespoon parsley
• 1/2 cup dry white wine

• 1 (14 1/2 ounce) can diced tomatoes

• 1 (14 ounce) can beef broth

• 1 (15 ounce) can garbanzo beans, drained and rinsed (chick peas)
• 2 cups lettuce, shredded
• 1 tablespoon lemon juice

Directions

1. 1

   Preheat oven to 325°F Heat oil in skillet on the stove.

2. 2

   Combine flour, paprika, salt, and pepper. Toss lamb in flour to coat, and brown on all sides in hot oil, in batches. Set meat aside.

3. 3

   Remove all but about 2 Tbsp oil and add butter to it. Saute onions until tender, adding garlic and the remaining spices for the last 3-4 minutes. Stir and cook to bring out the favors.

4. 4

   Add wine, scraping up bits from the pan and simmer until reduced by half, about 6 minutes.

5. 5

   Pour 6 cups water into a loarge covered casserole or dutch oven. Add tomatoes, broth, garbanzos, the onion-garlic-wine mixture from the skillet, and then the lamb, carrots, and turnips.

6. 6

   Bake at 325 F for 90 minutes. Stir in lettuce and lemon juice. Bake andadditional 90 minutes, until lamb is very tender and the lettuce has nearly dissolved, thickening the stew.