Spicy Lamb Stew with Cracked Green Olives and Orange Rice

Name: Spicy Lamb Stew with Cracked Green Olives and Orange Rice
Ingredients: 1 tablespoon fresh oregano or 2 teaspoons dried; 1 tablespoon fresh oregano or 2 teaspoons dried; 3 cups rich Lamb Stock or Chicken Stock; 3 cups rich Lamb Stock or Chicken Stock; 2 cups chopped yellow onions; 3 tablespoons finely slivered garlic; ½ teaspoon crushed cumin seeds; 1 teaspoon crushed coriander seeds; 3 tablespoons olive oil; Kosher or sea salt and freshly ground pepper; ½ teaspoon red pepper flakes; 6 rinsed and chopped anchovy fillets; 3 pounds trimmed boneless lamb shoulder, cut into 2-inch cubes; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Fresh mint sprigs for garnishing (optional); Orange Rice; Frizzled Onions; ½ cup coarsely chopped fresh parsley; Red wine vinegar; 1¼ cups dry white wine; 2 cups cracked green olives, well rinsed and pitted (see Note)

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

All cooks should have a good lamb stew as part of their repertoire, and here’s one of my favorites. Like all stews, this is even better the second day.

Ingredients

3 pounds trimmed boneless lamb shoulder, cut into 2-inch cubes
Kosher or sea salt and freshly ground pepper
3

Stew

Method

Lightly season the lamb with salt and pepper. In a casserole or Dutch oven, heat the olive oil and brown the lamb well on all sides. Remove the lamb with a slotted spoon and set aside. Remove all but 2 tablespoons of fat from the pan and add the anchovies, pepper flakes, garlic, onions, coriander seeds, and cumin seeds and sauté until just beginning to color, about 2 minutes. Add the oregano, s