Msoki

Ingredients

• •2 lb lamb shoulder or stew meat, cut into chunks
• •2 tbsp olive oil
• •2 onions, chopped
• •2 carrots, sliced
• •2 potatoes, cubed
• •1 cup peas
• •1 cup fava beans or green beans
• •2 artichoke hearts, quartered
• •1 zucchini, sliced
• •2 stalks celery, chopped
• •1 cup chopped spinach or chard
• •1 cup pumpkin or squash, cubed
• •1 cup fresh herbs such as parsley and dill, chopped
• •2 sheets matzo, broken into pieces
• •6 cups water or stock
• •2 tsp kosher salt
• •1 tsp black pepper
• •1 tsp ground turmeric

Instructions

1. 1

   Prepare all the vegetables, keeping firmer vegetables separate from the quicker-cooking greens and peas.

2. 2

   Heat the oil in a large pot and brown the lamb pieces on all sides.

3. 3

   Add the onions and cook until softened, then season with salt, pepper, and turmeric.

4. 4

   Pour in the water or stock and bring to a simmer, skimming any foam from the surface.

5. 5

   Add the carrots, potatoes, celery, squash, and artichokes, then cover and cook gently for about 45 minutes.

6. 6

   Stir in the peas, beans, zucchini, chopped herbs, and greens, and continue cooking until the lamb is very tender.

7. 7

   Add the broken matzo during the last 15 to 20 minutes so it softens and thickens the stew without turning mushy.

8. 8

   Taste and adjust seasoning, then let the msoki rest a few minutes before serving for Passover.