Lamb Stew

Brrrrrr it's cold outside! This lamb stew turned out great last night and it warmed me right up, not to mention got the house smelling tremendous! Be careful it is VERY filling and it made quite a bit so I have plenty in the freezer for another frigid day : )

2 tablespoons olive oil
1 cup leftover lamb roast, cut into 1" cubes
1 cup thin sliced white onions
5 large cloves garlic sliced
3 parsnips, halved lengthwise, then sliced
1 medium yam, peeled, halved lengthwise, sliced
1 medium eggplant, stem removed, cut into 1" dice
1/4 cup pearled barley (not quick cook)
1/4 cup Israeli couscous
1/2 cup brown lentils
1 tablespoon Herbs de Provence
1/8 teaspoon tumeric
1/8 teaspoon curry powder
1/8 teaspoon Saigon cinnamon (has a hint of cayenne pepper)
1/2 tablespoon dried mint
1/2 tablespoon West Indian Blend Spice mix (see recipe below)
salt and pepper
1 quart vegetable stock (I use Pacific Organic because it doesn't have added sugar or oil)
12 oz pale ale beer (I used Sierra Nevada Pale Ale), cold
2 ripe tomatoes, chopped
2 tablespoons chopped fresh rosemary

West Indian Spice Blend

3 tablespoons Curry powder
2 tablespoons Ground cumin
2 tablespoons Ground allspice
3 tablespoons Paprika
2 tablespoons Ground ginger
1 tablespoon Cayenne pepper
2 tablespoons Salt
2 tablespoons Ground black pepper
Makes 1 cup

1. Heat oil in a 2-3 gallon stock pot over medium heat. Cook garlic and onions until soft. Add lamb and let brown slightly about 3 minutes. Season with salt and pepper.
2. Add parsnips, eggplant, yam - let cook 3 minutes.
3. Add cold beer - stir around scraping the bottom of the pan. The alcohol will start to boil off. Let cook about 1 minute, then add all the broth, barley, couscous, lentils and all the seasoning. Stir well to combine.
4. It will take a few minutes to get the ingredients up to temperature since the beer was cold. When it starts to simmer, turn down to low heat, cover (leave a crack) and let simmer about 3 hours, stirring about every 30 minutes so that it doesn't stick to the bottom. When it is ready, you will notice that the starch from the couscous and barley and the breakdown of the yam and lentils has started to thicken the stew.
5. To serve, spoon into bowl and top with some of the fresh rosemary and tomato.

ENJOY!