Spicy Lamb Stew - Master recipes

Ingredients

• 2 to 3 pounds of lamb shoulder stew meat, cut into 1½-inch cubes -
• 2 tablespoons extra virgin olive oil -
• 2 yellow onions, chopped -
• 2 dry pasilla chiles, chopped, stems and most seeds removed -
• 2 red bell peppers, chopped -
• 4 cloves garlic, minced -
• 8 to 10 sprigs fresh flat leaf parsley -
• 4 to 5 sprigs of thyme -
• 1 bay leaf -
• 1 tablespoons hot Hungarian paprika (see recipe note) -
• 1½ teaspoon ground cumin -
• Pinch ground cardamon -
• 14 oz of canned whole tomatoes, put through a food mill, or puréed -
• 1½ cups chicken stock (use gluten-free stock for gluten-free version) -
• 2/3 cup raisins -
• Kosher salt and freshly ground black pepper -