Lamb Casserole

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.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 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

1. 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.