This hearty lamb stew is well-seasoned with cinnamon, cumin, coriander, and cayenne. The meat keeps its delicious and distinctive taste, while the seasonings add intrigue to every bite. I think that leg of lamb, cut into cubes, makes the best stew. You don’t need a butcher to do it: Buy a pre-boned leg of lamb and cut it into cubes yourself. Start by cutting apart the smaller muscles that make up the leg – when you remove the leg from its wrapping, you’ll see that these muscles are loosely held together with deep cracks running between them. Separate these with your knife, following those cracks. Then you’ll have several smaller pieces, which are easy to cut into stew-sized chunks. Add browned onions and all the seasonings to the pot along with the cubes of lamb, and send it to the oven for a couple of hours. This stew is finished with chickpeas, golden raisins, and cilantro, which give the dish the flavors of a classic Moroccan lamb tagine. The spices mellow as they cook and the stew just gets better if you eat it a day or two later. Try swirling in a spoonful sour cream or yogurt for a creamy finish! Cut each of these smaller pieces into roughly 3-inch chunks for the stew. You may have some smaller or larger pieces; that’s OK. Sprinkle the meat all over with salt and black pepper. Cover the pan and transfer to the oven. Cook for 1 hour. Cover and return to the oven. Continue cooking for 30 minutes, or until the lamb is very tender and easily pierced with a fork. If necessary, continue cooking for 30 minutes more until the lamb is tender. The stew can also be cooled and refrigerated for up to 5 days, or frozen for up to 3 months. Warm over low heat or in a low oven before serving.
