Jordan’s Lamb Stew

(serves 2-3):

3# lamb neck meat on the bone
.5# carrots, coarse chop
1 celery stalk, coarse chop
3 cloves galic, peeled & whole
1 medium yellow onion, coarse chop
4 medium white potatoes, peeled & quartered
olive oil
Kosher salt & pepper
allspice
curry powder
coriander seeds
butter
Wondra flour
water

-Season meat with S, P and allspice and brown, high heat, on all sides in oil in a wide sautee pan
-Discard fat from pan, lower heat to medium, add some oil and butter and lightly brown onion, celery, carrots and garlic with a big pinch of curry powder
-Stir some Wondra flour (about 1/4 cup or a little more) into the vegetables and cook for a few minutes more
-Add about 2 cups of water, bring to a boil then lower to a simmer
-Add the meat and simmer with cover slightly cracked open for one hour and 40 minutes, turning the meat every 20 minutes
-Push the meat to the sides of the pan and put the potatoes in the middle. Simmer 20 minutes till they’re done
-Serve over any starch
-Variation: Add frozen sweet peas 5 minutes before service and simmer till they’re cooked
-Variation: Add chopped parsley and cilantro about ten minutes before service to make Moroccon-style charmoula