Lamb Stew

I made lamb stew.

Ingredients:
Chunks of bone-in lamb (the bone is important if you don't have stock on hand because that's where the flavor comes from)
Onions
Carrots
Bay leaf
Water
Tomato (optional)
Garlic
Salt
Pepper
Cumin
Lemon zest

I rubbed the chunks of meat with salt, pepper, and cumin. I then heated some ghee (I'm trying to use more saturated fats to cook, and ghee has a very high smoking point and tastes awesome) and browned the meat in it. The important thing here is to use a heavy pan (I used a cast-iron pot) and use pretty high heat. You want to get a nice sear on it, which should be a rusty copper color. Too many people are afraid to use high heat, so they wind up with grey, unappetizing meat. Ok, so once the meat was seared, I added chopped up onions, bay leaf, a little more salt, and gave it a stir. When the onions were transluscent, I added carrots and a tomato. I let that cook down a little, then I added a few cloves of garlic, a little lemon zest, and enough water to just barely cover everything. I covered the pot, and put the whole thing in the oven (sort of like with my Fuck You Texas Chili, except covered this time). I intended to leave it in there for at least 2 hours, but when I checked on it after a little over an hour and a half, it was already done. I then chopped up some parsley I got at the farmers market and threw it in. I ate the stew with roasted sweet potatoes, sauteed zucchini, and sauteed turnip greens. Again, I used ghee for everything. There was no vegetable oil at all in this dish.