Sephardic Spring Lamb Stew with Vegetables
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This soupy lamb stew is a Sephardic Passover favorite FROM - Karen Selwyn
INGREDIENTS
2 pounds lamb shoulder, excess fat removed, cut into 1-inch cubes
Salt and freshly ground pepper
1 teaspoon paprika
3 tablespoons olive oil
2 cups water
1 tablespoon tomato paste
2 medium onions, sliced
6 medium garlic cloves, chopped
2 medium carrots, diced
1 celery stalk, diced
1-1/2 pounds fresh spinach OR 1 (10-ounce) package frozen, thawed and squeezed
1-1/2 pounds fresh fava beans, shelled OR 1 (10-ounce) package frozen lima beans
1 leek, split, cleaned, and sliced
4 fresh artichoke hearts, leaves discarded, heart cut into large chunks and
simmered 15 to 20 minutes in acidulated water using lemon juice OR
1 (10-ounce) package frozen artichoke hearts
Juice of 1 lemon, if using fresh artichokes
2 medium zucchini, diced
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/3 cup fresh mint, chopped
Cayenne pepper, to taste
2 matzoh, broken into 1-inch piecesSprinkle lamb cubes lightly with salt, pepper, and paprika.
Combine oil, water, and tomato paste in a large enamel casserole and whisk to blend. Add onions, garlic, carrots, celery, salt and pepper. Mix well. Set seasoned lamb pieces on top. Bring to a boil, cover and reduce heat to low. Continue cooking for 30 minutes, stirring occasionally.
Add spinach, fava (or lima) beans, leek, frozen artichoke pieces (if using), and zucchini. Cover and return contents of saucepan to the boil. Cover and reduce heat. Continue cooking for 30 minutes or until meat is tender.
Taste stew and adjust seasonings. Reserve 1 tablespoon parsley and 1 tablespoon cilantro for garnish. Add fresh artichokes (if using), remaining parsley, remaining cilantro, and cayenne to stew. Cook 3 additional minutes. Taste and adjust seasonings. Put matzoh pieces on top. Stir gently and let stand 1 to 2 minutes to soften. Sprinkle with reserved herbs. Serve.