Lamb and Sweet Potato Stew

Sometimes planning is good, but sometimes cooking something on a whim is even better. A friend brought over what she had on hand - lamb stew meat, bacon, sweet potatoes, and onions - and this stew was born. It’s rich, sweet, a little smokey, and packed with flavor thanks to an array of spices and plenty of garlic.

Lamb and Sweet Potato Stew

• 1 lb chopped lamb stew meat

• 12 oz bacon, chopped

• 3 small sweet potatoes, chopped

• 1 yellow onion, chopped

• 2 tablespoons tomato paste

• 1/2 cup wine (both white or red are fine)

• Beef broth (enough to cover the meat, approximately 2 cups)

• 1 teaspoon turmeric

• 2 teaspoons za’atar

• 1 teaspoon oregano

• 1 teaspoon cumin

• 1 teaspoon cinnamon

• Pinch of coriander

• 5 cloves of garlic, minced

• Salt and pepper, to taste

• Red pepper flakes (optional, to taste, if you’d like a spicy version)

• Optional herbs, for garnishing (cilantro and mint are great here)

Preheat the oven to 325.

In a dutch oven over medium heat, cook the bacon. Remove the bacon once it’s cooked through, placing it on a paper towel-lined plate, and set aside. Drain the excess bacon grease from the pot, leaving just enough to sauté the onions and potatoes with.

Add the onions and potatoes to the pot along with the tomato paste and garlic, tossing to coat. Add the spices and wine, scraping all the browned bits off the bottom of the pan while you stir, and allow the wine to simmer and reduce a bit before adding the lamb. Add the lamb, a bit of salt and pepper (you can add more later if needed), and the cooked bacon, then pour in the broth until the meat and vegetables are just covered.

Put the lid on the dutch oven and place in the preheated oven. Cook for 1hr 45mins. This is a long cook time, but simmering it in low heat for a long period of time will tenderize the meat.

Remove from the oven, and serve hot. This is even better with some herbs scattered on top and paired with rice, some flatbread, and a light salad.