Click here for order information. LAMB STEW 2 TBS unsalted butter 1 TBS olive oil 3 lbs boneless lamb shoulder cut into 1 1/2' cubes (may be dredged in flour if thicker sauce is desired) 2 onions, chopped salt fresh ground pepper 1/2 tsp allspice 1/2 tsp cinammon 2 tsp chopped thyme 2 tsp minced garlic 2 cups peeled, chopped tomatoes 1 cup chicken stock (or water) as needed 1/2 cup red wine Optional, carrots, cut in chunks, 1 yam (or sweet potato) cut in chunks, 2 tsps. tomato paste to thicken. In heavy pot with lid melt butter with oil over medium flame. Add onions and garlic, brown, then add meat and brown well on all sides. Add spices and tomatoes and cook for 5 minutes to combine. Add stock and wine, reduce heat to low and simmer for 45-60 minutes, or until tender. Serve over noodles or rice, garnish with fresh chopped parsley. LAMB and BLACK BEAN CHILI 2 lbs ground lamb (or mutton) 1 large yellow onion, coarsly chopped 4 cloves garlic minced 2 cans chopped tomates 1 can tomato paste 1, 8 oz. package mushrooms, sliced 1 lb black beans (soaked overnight) 4 TBS chili powder 2 TBS cumin salt fresh ground pepper Optional, finely chopped jalepeno pepper, 2 tsp chopped cilantro. Brown onion, garlic, and mushrooms in 2 TBS olive oil, add lamb and brown slowly. Add spices, tomatoes and tomato paste and beans. Stir well. Simmer for several hours. Add water or red wine if it seems becomes too dry. May be served as is, or over rice. Garnish with sour cream, chopped onions and chopped cilantro or parsley. May substitute kidney beans if preferred. Basic marinade, may be used for roasts, chops, kabobs: 1/4 cup soy sauce, 1/2 red wine, chopped garlic, 1/2 tsp each garlic powder, oregano and/or marjoram, 2 TBS olive oil.