This luscious lamb stew has layers of flavor that just doesn’t quit. It might be too spicy for some tastes, but this can be toned down to suit. It's best if made a day ahead to let the flavor develop. Serve over rice or couscous, or just eat it up with plenty of good fresh French bread.
A classic lamb stew that's pretty much foolproof. Not to mention filling.
Try a stew with a slightly different flavor -- the sweetness of fruit makes this baby really sing. Inspired by Poulsbo-Chuck's "Lamb Stew Moroccan Style."
Your basic "chuck it in the pot" stew. Adapted from the 1910 Manual for Army Cooks.