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Lapsang Souchong Lamb Stew

Bonnie Pearce TeaChef Level 1

Lapsang souchong tea adds a smoky flavor similar to that of Pimenton de la Vera from Spain. 30-45 min.

45 m 2


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. cubed stew meat lamb
  • 1 14-oz. can of petite, diced tomatoes, undrained
  • 1 tbsp. ground cumin
  • 1 tsp. coriander
  • 1 basil leaf
  • 1/2 tsp. cinnamon
  • 2 tbsp. lapsang souchong tea leaves, ground
  • 2/3 c. red wine (optional)
  • 2 large carrots, sliced
  • 1 14-oz. can garbanzo beans, drained and rinsed
  • sea salt
  • pepper
  • couscous, prepared


Sautee onions, garlic, and lamb for 5-10 min. Grind tea leaves in a mortar. Add spices, tea, tomatoes, and red wine. Cook together until a nice sauce forms in pan, about 15 min. Add carrots and garbanzo beans and cook until carrots are tender. Add salt and pepper to taste before serving. Serve over prepared couscous. Can add pine nuts to cooked couscous if desired.

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