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Lamb Tzimmes
A decadent take on a classic holiday dish.
- Total Time: 1 hour 45 minutes
- Yield: Serves 4-5
Ingredients
Units
- 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
Instructions
- Preheat oven to 275°F.
- 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 1 hour 30 minutes.
- Add cilantro and serve.
- Prep Time: 5 minutes
- Cook Time: 1 hour 40 minutes
- Category: Entree
- Method: Roasting
- Cuisine: Ashkenazi
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how can this be made in a slow cooker / crock pot?
Not quite enough liquid for all the meat to be submerged
And after 90 minutes the meat is not tender