Serves: 6

Ingredients:

• 2 lbs lamb shoulder or lamb stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon The Spice Way Black Pepper
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 potatoes, peeled and diced
• 1 tablespoon tomato paste
• 1 teaspoon The Spice Way Dried Rosemary
• 1/2 teaspoon The Spice Way Aleppo Pepper, plus more to taste
• 4 cups beef or vegetable broth
• 1 cup diced tomatoes
• 1 The Spice Way Bay Leaf
• 1 cup frozen peas (optional)
• Chopped parsley for garnish

Preparation:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb with salt and black pepper, then brown in batches. Transfer browned lamb to a plate.
2. In the same pot, cook onion for 4 minutes. Add garlic, carrots, celery, and potatoes and cook 5 minutes more. Stir in tomato paste, rosemary, and Aleppo pepper.
3. Return lamb to the pot. Add broth, diced tomatoes, and bay leaf. Bring to a simmer, cover, reduce heat, and cook 1 1/2 to 2 hours until lamb is tender.
4. Add peas in the last 10 minutes if using. Remove bay leaf, adjust seasoning, and finish with parsley.