Back To All Recipes
- 2 lbs @thecedarmarket lamb stew
- 1 Japanese Sweet Potato, large dice
- 1 large yellow onion, diced
- 2 cups beef or chicken stock
- 3/4 cup white beans
- 2 tbsp date syrup
- 1/4 cup corn starch
- 2 tbsp salt
- 2 tbsp of my house cumin spice blend (Equal parts granulated garlic, cumin, salt, and half part white pepper)
Recipe created for Cedar Market by: @Foodkidsandsleep
Lamb shoulder is a magical protein; it’s a tough, cheap cut of meat, but give it time and it’ll transform into something creamy and incomparably delicious. I like to season with cumin and pair it with light sweetness both from the date syrup and Japanese sweet potatoes, and some extra creaminess from white beans. All in all, it’s the perfect dish for fall, whether you’re in a succah or just plain chilly!
Cooking Instructions
Add lamb to sheet pan then dust lamb with corn starch and season with salt. Add to your broiler and cook until browned.
While the lamb cooks, dice your onion and add to an oiled pan with some salt. Cover the pan, so they can sweat out and wait until the onions are translucent, then uncover and brown.
Dice your Japanese sweet potato and add it to the caramelized onions along with the lamb, beans, cumin spice, stock and date syrup. Cover the pan and bake at 300℉ for 2.5 hours.
Enjoy!
