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.
- 3 tablespoons grapeseed oil
- 3 lbs boneless lamb shoulder, cut into 1 in cubes
- salt and pepper
- 2 tablespoons flour
- 2 cups red wine
- 1 bay leaf
- 2 sprigs thyme and parsley
- 5 garlic cloves
- 1 medium onion
- 6 cloves
- 5 ounces golden raisins
- 1 cinnamon stick
- 1 tablespoon mustard seeds or 1 tablespoon mustard powder
- 3 whole star anise
- Heat oil in a large lidded cast iron casserole or dutch oven. Add lamb and cook till brown on all sides, about 5 minute.
- Season with salt and pepper, sprinkle flour over meat and stir to evenly coat.
- Pour off cooking oil and liquid, add red wine and let simmer, stirring tide glaze, for 5 min.
- Decrease heat to medium and add herbs, garlic cloves, and onion studded with cloves, and cook for 1 minute.
- Add raisins and spices, cover pan, and cook 1 hour.