Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

I found this adaptation of a Swiss lamb stew in the Wall Street Journal, and it sure is easy, yet tasty. I served it with mashed potatoes, but I think I'll try it with mashed cauliflower next time.

Ingredients Nutrition


  1. Heat oil in a large lidded cast iron casserole or dutch oven. Add lamb and cook till brown on all sides, about 5 minute.
  2. Season with salt and pepper, sprinkle flour over meat and stir to evenly coat.
  3. Pour off cooking oil and liquid, add red wine and let simmer, stirring tide glaze, for 5 min.
  4. Decrease heat to medium and add herbs, garlic cloves, and onion studded with cloves, and cook for 1 minute.
  5. Add raisins and spices, cover pan, and cook 1 hour.