(Same with orange sweet potatoes, but they start to disintegrate quickly.) A garnish of parsley is not a bad idea either. Thus carrots, which are of course delicious and hold their shape well, are my first choice, or at least worth including. Stick the 4 cloves into the onion halves, and add them. One appearance note: If you use all white root vegetables, the stew will be a little dreary-looking. Season lamb pieces generously with salt and pepper, then add to pot. And that’s good enough because this stew is incredible. Lamb Recipes Shish Kebab Sabzi (Spinach and Lamb Stew) Lamb Shanks With Apricots and Chickpeas Moroccan Kefta Lamb Patties With Fried Onions And Tahini. But if I’m lazy, I make A Pot of Rice, with salt. If I’m ambitious, I make a pilaf with onions and pimenton and saffron and sometimes even a few more spices. Beef chuck would be good, lamb or pork shoulder lamb neck would perhaps be ideal but it’s not easy to get. But you can use lamb shanks as well, and I do like to mix in a little bit of other meat, like a pork shank or a short rib. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat. Beat 2 of the eggs and add to meat, mixing until incorporated. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. I’m lucky enough to have riblets from both young and mature lamb (mutton), and they’re different enough. In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. NYT Cooking is a subscription service of The New York Times. My favorite of these is riblets – the equivalent of lamb spare ribs (which are also, since we’re approaching grilling weather, incredible par-boiled and then grilled but I’ll get to that – remind me). The basis is what you’d call underutilized cuts of lamb. I think if you rush you could finish in three hours, as long as you were aggressive about removing the fat.

There are several steps, including cooling and reheating I usually begin this in the morning and finish it in time for dinner, but you could easily make it a two-day process. If you don’t have one, double or triple the cooking times, which are approximate anyway. I use a pressure cooker/Instant Pot for this. (Ask me and I’ll tell you the variations.) I’ve never made it the same way twice except for the last two times because I do like the variety, but this way is my favorite, so it’s time to share. I have made something like this lamb stew literally a dozen times this winter, just about every time we had non-vegan company.

Nytimes recipes for lamb stew