Cinnamon and Ginger-scented Lamb Stew recipe | PCC Community Markets

Ingredients

• 2 pounds lamb shoulder, cut into large cubes
• Salt and pepper, to taste
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon cayenne
• 1 teaspoon turmeric
• 1 cinnamon stick
• 5 pods cardamom, seeds removed, crushed in a mortar and pestle
• 2 onions, diced
• 1/4 cup julienned ginger
• 1/2 cup white wine or vermouth
• 2 cups beef stock
• 1 lemon, zested and juiced
• 1/4 cup raisins
• 1 (28-ounce) can diced fire-roasted tomatoes
• 1 bay leaf
• 1 apple, Gala or Fuji, diced
• 3 tablespoons tamarind paste
• Hot water, as needed
• 1 bunch cilantro
• 1 jalapeño pepper, seeds and membranes removed
• 1 teaspoon honey
• Rice pilaf or polenta, for serving (optional)