Doug's Good Friend Lamb Stew

Doug Kreinik created this stew one day when the family got bored with spaghetti and needed a special meal for a good friend who was leaving town. It also makes a cozy meal on a cool autumn evening.

Ingredients:

• 1 lb. Lamb shoulder cubed
• 4 tbsp. Olive Oil
• 16 oz. can diced tomatoes
• 8 oz. can tomato paste
• 16 oz. can garbonzo beans
• 1 cup frozen peas
• 2 medium onions diced
• 1 cup sliced onions
• 5 cloves fresh garlic
• 1 large potato diced into 1" pieces
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 1 tsp. oregano
• 1 tsp. tarragon
• 1/4 tsp. thyme
• 3 cups water
• 2 green peppers chopped/diced
• 2 Hungarian peppers chopped (optional) diced
• 2 tbsp. cilantro
• 1/2 tsp. coriander

1. In a large pan heat 2 tbsp. of olive oil.  Before searing the cubed lamb, flavor the oil with coriander and 1 clove of minced garlic.  This flavoring give the lamb a pleasing taste.
2. Sear the lamb until lightly brown, then remove.
3. In a large pot add 3 tbsp. of olive oil and saute the onions, mushrooms and peppers.  Add remaining cloves of garlic.  When all is nicely sauteed, add the diced tomatoes, tomato paste and water.
4. Add all of the spices, garbonzo beans, peas, meat and potatoes.  Cover and simmer for two hours, stirring occasionally.
5. Cool and place in the refrigerator for the 24 hours, heat and server over rice.

Serve with 3 cups of rice.  My favorite is Basmati rice.  It has great aroma.