3 hours, Serves 4

  • 2 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
  • 3 tablespoons all-purpose flour seasoned with salt and pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped fine
  • 6 large garlic cloves, chopped fine
  • 4 carrots, cut crosswise into 1/2-inch pieces
  • 4 celery ribs, cut crosswise into 1/2-inch pieces
  • 1 teaspoon dried thyme, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne, or to taste
  • 1 1/2 cups dry red wine
  • 3 cups beef stock
  • Salt, to taste
  • Serve over couscous or egg noodles


In a bowl toss lamb with seasoned flour until well coated. In a 4- to 6-quart heavy saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown lamb in 2 batches, transferring to another bowl. In pan cook onion and garlic in remaining tablespoon oil over moderate heat, stirring, until softened. Add carrots, celery, thyme, spices, and salt and pepper to taste and cook, stirring, 1 minute. Add wine, broth, and lamb. Simmer stew over low heat, partially covered, stirring occasionally, 2 1/2 hours, until thickened and lamb is very tender.

Serve stew over couscous or noodles.