Mediterranean-Style Lamb Stew

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor or blender process the tomatoes with juice until smooth; set aside.
  • Place the currants in a heat-proof bowl; cover with very hot water and set aside while browning the lamb.
  • Heat oil over medium heat in a large Dutch oven.
  • Season the lamb with salt and ground black pepper; add to the oil and brown on both sides; remove the lamb to a plate or bowl.
  • Add in onions and cook stirring for about 5 minutes adding in the garlic and red chili flakes the last 2 minutes of cooking.
  • Add in tomato paste and bay leaf; cook stirring for 1 minute.
  • Return the lamb with all the juices that have accumulated in the bowl back to the pot.
  • Drain the water from the currants.
  • Add in the pureed tomatoes, currants and all remaining ingredients except the salt and pepper.
  • Bring to a boil stirring over medium heat.
  • Reduce heat to very low and simmer uncovered for about 1-1/2 hours or until the lamb is tender.
  • About halfway through cooking season with salt and ground black pepper to taste.
  • Just before serving remove and discard the cinnamon stick and bay leaf (if you are making this a day in advance refrigerate with the cinnamon stick and bay leaf left in).
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