Lapsang Souchong Lamb Stew

[DesertRose]

@Evie gave me this recipe ages ago, and I finally cooked it a week or so ago. It is really yummy! I do recommend using the red wine; it's not required but it adds a nice depth of flavour.

Incidentally, if you have leftovers, pop them in a baking dish, top with mashed potatoes, and bake at 350 degrees F/180 degrees C for 15-20 minutes for a really easy shepherd's pie. (The only reason I had leftovers was that there were only two of us in the house that week, as Ladysmith's ward spent half-term with his grandmother. When the young man [almost 17] is here, leftovers mostly don't happen.    )

Lapsang Souchong Lamb Stew
Ingredients
1-2 tsp (5-10 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 lb/0.5 kg lamb, cut in cubes
1 14-oz (400 g) can of petite, diced tomatoes
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) ground coriander seeds
1 basil leaf
1/2 tsp (2.5 mL) cinnamon
2 tbsp (30 mL) ground lapsang souchong tea leaves
2/3 cup (160 mL) red wine (optional)
2 large, sliced carrots
1 14-oz (400 g) can garbanzo beans, drained
sea salt
pepper
couscous

Directions
In a large heavy-bottomed pot over medium-high heat, heat oil until shimmering. Add onions, garlic, and lamb and sauté for 5-10 minutes, until onions are soft and well-browned and lamb is lightly browned on all sides. Grind tea leaves in a mortar. Add spices, tea, can of undrained tomatoes, and red wine (if using) and reduce heat to medium. Cook together until nice sauce forms in pan - about 15 minutes. Add carrots and garbanzo beans and cook until carrots are tender, about 10-15 minutes. Add salt and pepper to taste before serving. Serve over couscous. Can add pine nuts to cooked couscous depending on your taste.

[DoctorM]

I'm very, very intrigued here... This sounds wonderful!

[Evie]

The Lapsang Souchong gives the dish a nice underlying smokiness. I suppose if you couldn't get your hands on that type of tea, a few drops of Liquid Smoke might work, but it wouldn't be the same.

[DesertRose]

You could probably also use another smoked tea like Russian Caravan, but if smoked tea isn't available, I wouldn't go overboard with the Liquid Smoke.  When Evie said "a few drops," she means just a few, maybe an eighth of a teaspoon at most.

(Unless you really like smoky flavours in your food, I guess.  )

[DoctorM]

I also like the sound of Russian Caravan as a tea...

[Evie]

My one experience with Russian Caravan tea was a bit disappointing. Maybe it was just the brand I had, or perhaps it was because I was already accustomed to several different brands of Lapsang and was expecting the same level of smokiness, but to me the Russian Caravan just tasted like someone might have passed a burning stick briefly over a cup of brown water and called it a day. Lapsang Souchong, on the other hand, to me tastes like the heady woodsy-smoky aroma of a campfire stoked with pine wood.