Lamb Tzimmes for Passover

A sweet and savory dish from Chef Barry Koslow.

 

Chef Barry Koslow is Chef at DGS Delicatessen in Washington, D.C.

Ingredients

2 pounds lamb stew meat, cut into 2‐inch cubes

1 Tbsp vegetable oil

1 medium onion, sliced

3 cloves garlic, sliced thin

1 cup chicken stock

1 cup red wine

1 tsp ground cumin

1 tsp ground ginger

1 cinnamon stick

½ cup dried apricots

1 large sweet potato, cubed

1 Tbsp harissa

½ cup cilantro leaves

Salt and pepper to taste

Directions

Season the lamb with salt and pepper liberally.

In a dutch oven or large oven-safe pot, heat the oil until it is smoking and sear the lamb over high heat. Remove lamb when evenly browned, add onion and garlic to the pan and lower heat.

Cook 5 minutes. Add red wine and reduce liquid by half. Add spices, apricots, stock, harissa, lamb, and sweet potatoes to pot. Cover the pot and place it in the oven for one and half hours at 275 degrees.

Add cilantro and serve.

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