Lamb Stew.

I feel so witchy when I make stew.

LAMB STEW

Ingredient amount is "some" unless otherwise noted. Use your favorite stew pot and an old wooden spoon.

Prosciutto, cut into strips

(If pork is not your preference, skip it or use sun-dried tomatoes instead.)

Lamb, cubed

Olive Oil - a lot

Ground Black Pepper

(All in, on high heat in the bottom of a stew pot until lamb is browned.)

Shallot, minced

Cloves of Garlic, minced

(Add, stir in, let cook about 2 minutes more.)

About a liter of hot Vegetable Stock

(Add half, stir, then add the rest.)

Ground Curry Spice (The one I used is Kashmir. It has Cardamom, Cumin, Cinnamon, Pepper, Nutmeg, Fennel, Tumeric, and Star Anise.)

Ground Ginger

3 Juniper Berries

Ginger Root, one trimmed cubic inch, chopped

(Let it all simmer on low together for a while..15 or 30 minutes.)

Large Carrots, chopped large

another Shallot or Onion, chopped large

Orange Mini Bell Peppers, chopped large

Fresh Thyme

(Bring back to a boil, boil for 5 or 10 minutes. Then turn heat to a lower simmer for a while, until the carrots are as soft as you would like them to be in your bowl. Serve with rustic bread or grated Emmentaler cheese, or just as is.)