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.
Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:55:07 EST
© 1998 Ronald Florence Last modified: 31-Oct-2001 17:55:07 EST