Lamb Stew

This delicious lamb stew is great in winter. I make mine with barley and some toasted rustic bread. Its fantastic!

Ingredients
1 lbs lamb, cut into chunks or cooked meat from lamb stock.
Coriander seeds
Fennel Seeds
Roasted Sichuan peppercorns
1/2 of 1 Star anise

Cloves
1/4 stick of cinnamon, or a few slivers of a cinnamon stick
Onions
Garlic
Celery or Fennel
Carrots
1 or 2 bay leaves
Lamb Stock

Take the lamb bones from the lamb stock. If you just made the stock, the bones will be hot, so use heat treated gloves. With a pairing knife, remove the meat from the bone. Since you had just made lamb stock, the meat should come off very easily. Separate the meat and put it aside.

Heat a heavy iron skillet until hot. Reduce heat and add coriander seeds and fennel seeds. Roast the seeds for a few minutes until their aroma is released. Stir the seeds constantly so they do not burn.
Remove from heat and place in a small bowl. Add the roasted Sichuan peppercorns to the mix.

Add oil to a large stock pot. Add the seeds mixture you just roasted and stir fry for 2 minutes.

















If you have raw lamb chunks, salt and pepper then, then add them to the stock pot and stir fry for a few minutes until they are no longer pink.
















At this point you can either make the rest of the dish in a stock pot or in a slow-cooker. Either way,
add the onions, garlic, celery, fennel, carrots and bay leaves. If you are using a stock pot, stir fry the vegetables for a few minutes before transferring them to the crockpot.

Add lamb stock, enough to cover all of the meat and vegetables. If you are using cooked lamb from the lamb stock, add it at this time.










Cook in the stock pot for 1 hour on low heat or 3 hours in the crockpot on low heat.


Season with salt and pepper and serve with rustic bread or barley!

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