lamb stew passover Rosh Hashanah recipe tzimmes jewish entree
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Lamb Tzimmes with Apricots and Harissa Recipe

A show-stopper main for Passover or Rosh Hashanah.

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Lamb Tzimmes

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A decadent take on a classic holiday dish.

  • Total Time: 1 hour 45 minutes
  • Yield: Serves 4-5


  • 2 lb 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
  • salt and pepper, to taste


  1. Preheat oven to 275°F.
  2. Season the lamb with salt and pepper liberally. 
  3. In a Dutch oven or large oven-safe pot, heat the oil until it is smoking and sear the lamb over high heat.
  4. Remove lamb when evenly browned, add onion and garlic to the pan and lower heat. Cook 5 minutes.
  5. Add red wine and reduce liquid by half.
  6. Add spices, apricots, stock, harissa, lamb and sweet potatoes to pot. Cover the pot and place it in the oven for 1 hour 30 minutes.
  7. Add cilantro and serve.
  • Author: Chef Barry Koslow
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Entree
  • Method: Roasting
  • Cuisine: Ashkenazi

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