Lamb Stew With Cardamom

1. 1

   Make the marinade - warm 2 tbs olive oil in a skillet. Gently crush the spices and add them to the oil. When they just begin to pop turn off the heat - you will be able to smell how good they are. Whisk all of the marinade ingredients in a large bowl, then add in the lamb. Marinate for at least an hour, and up to 3 (3 is better!).

2. 2

   Now make the stew - heat the remaining 2 tbs oil in a large stew pot. Remove the lamb from the marinade and let it drain / dry. Make sure to get all of the cardamom husks out of there - if they sneak in and you bite on one it is bitter. Add the lamb to the pot and allow it to brown.

3. 3

   Once the lamb is browned push it out to the edges and add the onion. Let that cook for a couple minutes, stirring gently, then add the garlic. Stir for a couple more minutes. Now add the tomato sauce, spices, OJ and beef broth. Hand crush the whole tomatoes in there as well.

4. 4

   Now it is just a matter of simmering until the lamb is tender. Ideally it should simmer on low for at least a couple of hours. The whole thing will smell pretty amazing. If (when) it starts to get too thick just add a little water. After about 45 minutes or so taste and add salt if you need to - depends on how salty your stock is really.

5. 5

   Enjoy on a cold night with some good grilled bread and a glass of wine. Forget about how cold it is outside.

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