Lamb Stew with Dried Fruits
fragrant lamb stew with dried fruits 
 
delicious served over mashed potatoes! 
 
3 lb.  lamb, cut into cubes from boneless leg of lamb
3 - 4 medium  onions, peeled and chopped
3 clove  garlic, crushed through a press
1 lb.  carrots, peeled and cut into 1-inch chunks
2 tsp  curry powder
  salt and pepper
1 tsp  cinnamon
2 Tbsp  fresh ginger, minced or 1 teaspoon ginger, ground,
  minced
1/2 tsp  cloves, ground
1 tsp  lemons, zest of, minced
1/2 tsp  cayenne pepper or red pepper flakes
1 Tbsp  fresh rosemary leaves, minced
1 cup  water, or more as needed
1 cup  red wine
2 cup  canned plum tomatoes, preferably san marzano
3 Tbsp  balsamic vinegar, good quality
2 cup  dried fruit (mix of apricots, prunes, raisins, cranberries)
1/4 cup  fresh lemon juice
1/2 cup  slivered almonds
1 cup  fresh cilantro leaves, chopped and divided in half
 
6   servings
 
preheat oven to 350 degrees f. heat olive oil in bottom of 4 to 5 quart 
heavy-bottomed dutch oven. brown cubes of lamb in oil, in batches, remove lamb to 
plate. add onions to pot, scraping up brown bits and stirring. when softened, add 
crushed garlic; stir to incorporate, then add carrots. cook 2 to 3 minutes. add 
curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, 
and rosemary. stir to mix in well, then add water and wine. raise heat and let the 
liquids bubble. lower heat, then add the tomatoes, balsamic vinegar, and the lamb 
cubes. add dried fruits, the lemon juice, and the almonds. adjust seasonings to 
taste, adding more water if the stew seems too thick. add 1/2 cup of cilantro, cover 
pot, and place in oven for 75 to 90 minutes. from time to time, check stew, adding 
water as needed to keep it moist. when lamb is tender and dried fruits have softened 
almost enough to become part of the sauce, remove from oven and stir in remaining 
cilantro. let stew rest 5 minutes and serve. 
 
source: 
http://www.recipezaar.com/browse/getrecipe.zsp?id=588&path=00d05e 
 
 
-- 
(ID: 2762) Mirror: rec.food.recipes: Thu, Apr 28, 2005


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