Ingredients
Units
Scale
- 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