Making and cooking lamb stew might seem a bit challenging but it actually is not.  It is very important to remember certain detail especially when it comes to cooking with any sort of meats.  One important factor I would like to share with you all is do not salt your meat dishes at the very beginning.  Add the salt the last 15-20 minutes before the meat dish is completely cooked.  Why you might wonder?  Adding salt at the beginning of the cooking process contracts the meat - not allowing the meat to release its own juices, thus making the meat very hard and tough.

You might purchase the softest part of the meat, but depending on how you cook and prepare that piece of meat will result in a very hard or very soft cooked piece of meat.  I will share more of meat tips with up coming post!  These are few important and small tricks I’ve learned from my father throughout the years.  He is a butcher after all he must know these sort things right?

For this dish:

Ingredients:

• 5 - 6 lbs of de-boned lamb leg, cut into 1 inch cubes (kabobs) – not to lean – you need the fat of the lamb
• ask for additional small amount of animal fat – cubed(optional)
• 1/4 cup of olive oil (if you do not use the animal fat)
• 4 cloves of garlic
• 4 dry bay leaves
• teaspoon of all spice
• 2 teaspoons of oregano
• kosher salt (as per your taste buds)

Important note: Water is not required for cooking this dish.

Preparation:

1. Rinse the meat and pat dry.
2. Into a deep and wide cooking pot, first place the fat on the bottom, throw in the whole skinned garlic & bay leaves. If you are using olive oil add the olive oil to the bottom of the pan and the garlic & bay leaves.
3. Add in your meat, sprinkle the oregano over the top and cover the top your pot.
4. Begin to cook over a medium heat. 
5. Once the pot is cover this will allow the meat to release its own juices – water mostly.  Check several times to see if the meat has released its water.  This will take about 25-30 minutes. See picture below.

• Stir with a wooden spoon and cover the top for another 5-7 minutes.
• As you see my dish released a lot of water, this is a good sign!
• Once the meat good amount of water, almost to the top, uncover the pot and continue to cook the meat stirring occasionally.
• This process will allow the meat to slowly re-absorb all its juices, do not worry!  This will take another 25-35 minutes.
• As the meat reabsorbs all its juices, you will the water decrease and if you see it has come to half of the pot or even less then half add in the salt and stir well. After this point the meat will cook for another 20-25 minutes.
• Continue to cook until the of the water is absorbed.  Do not be fooled, the meat might be cooked and might still have water on the bottom.  In order to make sure it is thoroughly cook you must taste it.
• When you taste the stew the meat should feel tender and soft and will bite into easily, this means meat is cooked.  
• Remove from heat and serve hot to warm.

Note: Having water on the bottom of the stew is okay! It is great for reheating.  It can also be easily frozen and then reheated.

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