Msouki

Sephardic Spring Lamb Stew with Vegetables

Ingredients

Directions

2 lbs lamb shoulder, excess fat removed, cut into 1-inch cubes salt and freshly ground pepper 1 teaspoon paprika 3 Tablespoons olive oil 2 cups water 1 Tablespoon tomato paste 2 medium onions, sliced 6 medium garlic cloves, chopped 2 medium carrots, diced 1 celery stalk, diced 1½ lbs. fresh spinach or 1 (10 oz.) pkg. frozen spinach, thawed and squeezed 1½ lbs. fresh fava beans, shelled or 1 (10 oz) pkg. frozen lima beans 1 leek, split, cleaned and sliced 4 fresh artichoke hearts, leaves discarded, heart cut into large chunks and simmered 15-20 minutes in acidulated water using lemon juice below or 1 (10 oz) pkg frozen artichoke hearts juice of 1 lemon (if using fresh artichokes) 2 medium zucchini, diced 1/3 cup fresh parsley, chopped 1/3 cup fresh cilantro, chopped 1/3 cup fresh mint, chopped cayenne pepper to taste 2 matzot broken into 1-inch pieces

Sprinkle lamb cubes lightly with salt, pepper, and paprika. Combine oil, water and tomato paste in large enamel casserole and whisk to blend. Add onions, garlic, carrots, celery, and salt and pepper. Mix well. Set seasoned lamb pieces on top. Bring to a boil, cover and reduce the heat to low. Continue cooking for 30 minutes, stirring occasionally. Add spinach, fava (or lima) beans, leek, frozen artichoke pieces (if using), and zucchini. Cover and return contents of saucepan to the boil. Cover and reduce heat. Continue cooking for 30 minutes or until meat is tender. Taste stew and adjust seasonings. Reserve 1 tablespoon parsley and 1 tablespoon cilantro for garnish. Add fresh artichokes (if using) remaining parsley, remaining cilantro, and cayenne to stew. Cook 3 additional minutes. Taste and adjust seasonings. Put matzo pieces on top, Stir gently and let stand 1-2 minutes to soften. Sprinkle with reserved herbs. Serve.

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