Gingered Lamb Stew

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The flavor of this stew is hot and spicy; the addition of raw chopped peppers and scallions add a striking visual note and lovely textural contrast. Plainly cooked lentils, kasha, brown rice, or quinoa would be a grand complement.

If you can’t find boneless lamb stew meat, just pick up some shoulder lamb chops at your supermarket and voilà—you’re set.