This recipe is as simple as it comes. Serve it with a side of rice or couscous!
- 2.5 kilo lamb shoulder whole, bone in
- 2\3 cup olive oil
- 4-5 cloves of garlic mashed to a paste
- 1\4 cup parsley, minced
- 1\4 cup cilantro, minced
- 2 tsp thyme
- 2 tsp cumin
- 2 tsp paprika
- 1 tbls Kosher salt
- 2 tsp ground black pepper
- Special equipment: A roasting pan with a rack
- Preheat the oven to 175c
- Mix together all the spices with the olive oil, excluding the salt and pepper
- Use the salt and pepper to season the lamb, and then cover the lamb with the olive oil mixture
- Place the lamb on the rack in a roasting pan. Add 1 cup of water and a half a cup of olive oil to the bottom of the pan( this is for basting, make sure the liquids don’t touch the lamb)
- Roast uncovered for 45 minutes, while basting the lamb once or twice
- Cover the lamb for another 2 hours while basting the meat every 45 minutes
- Remove the lamb and let cool off a bit and then remove the bone, it should come right off.
- For gravy: Take all the juices left over in the pan and add 1 cup of red wine and 2 tsp corn starch and reduce for 10 minutes.
Serve hot and enjoy!
1 Kilo lean beef stew meat(goulash), cut into 1-inch cubes.Dry the meat before it’s cooked
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
2 tsp kosher salt
1\2 tsp ground black pepper
1 pinch cayenne pepper
2 large onions, chopped
2 cloves garlic, crushed
4 tablespoons tomato paste+ 8 tablespoons of water
1 1/2 cups of guinness
1 cup of beef stock
1 celery chopped stalk
2 cups chopped carrot
2 bay leaves
1\4 cup brown sugar
1 1\2 tsp paprika
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste with the water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. Pour 1/2 cup of the beer into the pan with the stock, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots, celery, brown sugar, bay leaves and thyme . Cover, reduce heat to low, and simmer for 2 to 3 hours or transfer to heated crock pot, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley. serve with mashed potatoes!
F.Y.I if you want to add potatoes to the stew, add more salt and pepper!