North African Lamb Stew with Kale

Lamb Stew

Lamb Stew


I have such fond memories of my mothers home made stews. She doesn’t make stews anymore so memories are all I have unfortunately. I’m not really a person who makes  a lot of stews at home. Let’s face it stews, good ones anyway, take time, usually hours, 2-3 hours, for them to develop a decent amount of flavor. This particular stew came out of an uncontrollable desire of mine to have lamb meat that was tender, moist, and with a gravy that was lick the pot worthy. I think I met that desire and some with this lamb stew. All of the components of this stew go together so perfectly that I’m surprised that I never though to put them together before this.  I used a pressure cooker to make this stew. Let me just say that by using a pressure cooker not only was I able to develop the flavors that make up a good stew, but I was able to do it in an hour. The beauty of pressure cookers is that they allow you to maximize the flavor of all of the ingredients you use without loosing vital nutrients. If you don’t own a pressure cooker, go buy one. They’re awesome!

Here’s what you need:
2 lamb shanks (2lbs)
5 teaspoons of Cumin
4 teaspoons of Paprika

1 teaspoon of Coriander powder

4 cloves of garlic sliced
2 medium onions chopped
Juice of half a lemon or more if you like
5 tablespoons of olive oil
1 bushel of elephant kale julienned
1 10 oz can of garbanzo beans rinsed and drained
A handful of cilantro
1 28 oz can of San Marzano crushed tomatoes
3-4 cups of water

Pressure cooker

Note: If you want to make this on the stove without a pressure cooker it can be done.  Just add all of your ingredients to the pot exactly as below.  Bring the pot to a full boil, lower the heat and simmer for 2 hours or until the meat is tender and you can remove it from the bone.

Over medium heat add oil, onions, lamb and garlic the pressure cooker.  Add in the coriander, cumin, and paprika, mix well, and let cook for 3 minutes

Add tomato sauce, and enough water to cover the lamb shanks, bring to a boil then close and seal your pressure cooker.

Cook for 45 minutes without disturbing, turn off the heat and follow the directions to depressurize your pressure cooker. Once your pressure cooker is safe to open, remove the cover and discard the fat lining and the bone on the lamb shanks. At this point that should be fairly easy to do, the meat literally falls off of the bone after being in the pressure cooker for 45 minutes.

Add in the kale and the garbanzo beans, cover and seal the pressure cooker again, and cook for another 15 minutes on medium heat.

After 15 minutes turn off the fire, depressurize your pressure cooker, and remove the cover, add in a handful of fresh cilantro, the lemon juice and serve as is, or over a bed of brown rice…yum!

What is your favorite stew?

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