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Lapsang Souchong Lamb Stew

Submitted by: Bonnie Pearce

Lapsang Souchong tea adds a nice, smoky flavor to this dish that is similar to Pimenton de la Vera from Spain.

Prep Time: 30-45 minutes
Serving Size: 4

Ingredients

1 onion, chopped
2 cloves garlic, minced
1 lb. cubed stew meat lamb
1 14 oz. can of petite, diced tomatoes
1 T ground cumin
1 t coriander
1 basil leaf
1/2 t cinnamon
2 T ground Lapsang Souchong tea leaves
2/3 c red wine (optional)
2 large, sliced carrots
1 14 oz. can garbanzo beans, drained
sea salt
pepper
couscous

Directions
Sauté onions, garlic and lamb for 5-10 minutes. Grind tea leaves in a mortar. Add spices, tea, can of un-drained tomatoes, and red wine. Cook together until nice sauce forms in pan - about 15 minutes. Add carrots and garbanzo beans and cook until carrots are tender. Add salt and pepper to taste before serving. Serve over couscous. Can add pinenuts to cooked couscous depending on your taste.