Moroccan Lamb Stew

I decided to make Moroccan Lamb Stew from my leftover lamb. Dave and I had the best Moroccan stew at Putah Creek Cafe in Winters, CA. It was to die for.

I cut most of the meat off the bones then I simmered the leg bones in a pot with onion, bay leaf, and garlic to get the rest of the meat off. I then roasted the bones in a 425 degree oven for about 20 minutes..for a richer flavor..and put them back in the broth to make more of a lamb stock.

I cut up potatoes, rutabagas, carrots, more onions, and some celery into 1/2" chop and threw that in and simmered for about 15 minutes. I then added about a cup of chopped spinach and the rest of the lamb meat. I went outside and cut some fresh thyme and rosemary and added about 2 tsp. each.

I threw in about a tsp. of cumin, a few grinds of whole cinnamon, a few shakes of Kerala Curry Meat Masala [salt, red chili flakes, ginger, garlic, black pepper, onion,turmeric, and curry leaves] and more ground black pepper. I also had some jarred ginger/garlic and threw a little of that in. I taste lots during this process. I added one large can of Muir Glen Fire Roasted Diced Tomatoes and ended with about 2 tbls. fresh squeezed lemon juice.
*note: a can of turmeric costs about $4.00 so instead I bought the pre-mixed meat masala and it had many of the ingredients I needed..at $1.96! I found it in the ethnic eats isle at The Nugget.

{somehow I ended up with the picture of the flowers and Bourdain book we got for our anniversary}