This came from the February 1997 issue of Gourmet, via Epicurious.
A couple of notes:
- I initially tried to get a 2-lb lamb shoulder roast for this, but my butcher was out of that. I ended up with lamb "stew meat". When will I learn that "stew meat" is code for "little bits of meat with huge pieces of fat"? I trimmed off as much fat as I could and ended up throwing in some browned pork sirloin roast towards the end of the cooking period. It all turned out very nicely.
- I went with commercial harissa instead of cayenne, adding just enough to provide a little zing.
- I did not use the optional green peppercorns.
- Maybe someone else knows what "Ciuba" refers to? I don't.
Lamb Stew Ciuba
2 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
3 tablespoons all-purpose flour seasoned with salt and pepper
2 tablespoons vegetable oil
1 large onion, chopped fine
6 large garlic cloves, chopped fine
4 carrots, cut crosswise into 1/2-inch pieces
4 celery ribs, cut crosswise into 1/2-inch pieces
2 tablespoons packed brown sugar
1 teaspoon dried thyme, crumbled
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne, or to taste
1 tablespoon green peppercorns if desired
1 1/2 cups dry red wine
3 cups beef broth
In a bowl toss the lamb with seasoned flour until well coated. In a 4- to 6-quart heavy saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown lamb in 2 batches, transferring to another bowl. (I needed to add some oil between batches.) In pan cook onion and garlic in remaining tablespoon oil over moderate heat, stirring, until softened. Add carrots, celery, brown sugar, thyme, spices, and salt and pepper to taste and cook, stirring, 1 minute. Add wine, broth, and lamb. Simmer stew over low heat, partially covered, stirring occasionally, 2 1/2 hours, until thickened and lamb is very tender. I served it over mashed potatoes.