Moroccan Lamb Risotto

Lamb Stew

1. 1Preheat the oven to 374°F.
2. 2Heat olive oil in a large pot over medium-high heat. Working in batches, add the lamb cubes in a single layer and brown on all sides; remove and repeat with the remaining lamb.2 tbsp Olive Oil·1.54 lb Lamb Stew Meat
3. 3In the same pan, cook half of the diced onion until softened. Add the salt, pepper, ginger, turmeric, red pepper flakes, bay leaves, parsley, and cilantro, return the browned lamb to the pan, and stir to combine.1 Medium Yellow Onion·1 ½ tsp Salt·1 tsp Pepper·1 tbsp Ground Ginger·1 tbsp Ground Tumeric·½ tsp Red Pepper Flakes·3 Bay Leaves·3 tbsp Parsley·3 tbsp Cilantro·1.54 lb Lamb Stew Meat
4. 4Add gelatin to the water, then add water and bring to a gentle simmer. Cover and move to the oven and cook for about 90 minutes, until the lamb is tender and the sauce has thickened. Remove from oven and remove bay leaf.⅔ oz Gelatin·3 cups Water·3 Bay Leaves