Recipe by KOSHER KOOK
A wonderful lamb stew that I make for Passover, but works for anytime of year. Easy and very impressive. Can easily be doubled or more without to much work.
- 4 lbs lamb, cut in stew size cubes
- 3 onions, sliced
- 1 cup crushed tomatoes, with liquid
- 1⁄2 cup water
- 1 cup dried apricot, diced (or not)
- 3 garlic cloves
- 1 tablespoon oregano
- 1 cup Chardonnay wine
- 1⁄2 teaspoon cinnamon
- 1 pinch saffron (combined)
- oil, as needed
Directions See How It's Made
- In a large pan, heat oil. In the meantime, combine the Chardonnay, cinnamon and saffron in a small bowl and set aside for about 15 minutes. Brown lamb pieces and sear on all sides. Remove pieces as they brown and put in a large ovenproof casserole. Lay the sliced onions on top of the meat. In a large bowl combine remaining ingredients and infused wine. Stir well and pour over the lamb and onions. Cover casserole with foil and bake at 350 for about 2 hours, until meat is tender. It will not overcook. The aroma when you remove the foil is amazing. Serve with horseradish mashed potatoes or noodles if not during Passover.