MEDITERRANEAN-STYLE LAMB STEW

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mediterranean-Style Lamb Stew image

I strongly suggest to make this a day in advance as the flavors will intensify greatly, the dried chili flakes are only optional you may omit if desired or adjust to suit heat level -- please do not omit the currents and cinnamon stick they add to the flavor of this stew :)

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs boneless lamb, cut into bite-size pieces (leg or shoulder)
4 -6 tablespoons olive oil
3 medium onions, chopped
2 tablespoons minced fresh garlic
2 teaspoons dried red chili pepper flakes (optional or to taste)
1 (5 ounce) can tomato paste
1 large bay leaf
1 (28 ounce) can whole tomatoes, undrained
1 cup dry red wine (can use a little more wine)
1/2-3/4 cup currants
2 tablespoons brown sugar
2 teaspoons cumin
1 -2 teaspoon grated orange rind
1 cinnamon stick
1/4 cup chopped fresh parsley
salt & fresh ground pepper (to taste)

Steps:

  • In a food processor or blender process the tomatoes with juice until smooth; set aside.
  • Place the currants in a heat-proof bowl; cover with very hot water and set aside while browning the lamb.
  • Heat oil over medium heat in a large Dutch oven.
  • Season the lamb with salt and ground black pepper; add to the oil and brown on both sides; remove the lamb to a plate or bowl.
  • Add in onions and cook stirring for about 5 minutes adding in the garlic and red chili flakes the last 2 minutes of cooking.
  • Add in tomato paste and bay leaf; cook stirring for 1 minute.
  • Return the lamb with all the juices that have accumulated in the bowl back to the pot.
  • Drain the water from the currants.
  • Add in the pureed tomatoes, currants and all remaining ingredients except the salt and pepper.
  • Bring to a boil stirring over medium heat.
  • Reduce heat to very low and simmer uncovered for about 1-1/2 hours or until the lamb is tender.
  • About halfway through cooking season with salt and ground black pepper to taste.
  • Just before serving remove and discard the cinnamon stick and bay leaf (if you are making this a day in advance refrigerate with the cinnamon stick and bay leaf left in).

Nutrition Facts : Calories 849.1, Fat 58.8, SaturatedFat 22.9, Cholesterol 163.3, Sodium 344.8, Carbohydrate 32.1, Fiber 4.9, Sugar 21.9, Protein 42.1

There are no comments yet!