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2 3/4 lb boneless lamb, cut into 1 1/2-inch cubes
3-tbsp olive oil
4-medium onions, diced
4-cloves garlic, minced
1-large can of tomatoes
1-can of tomato paste
1-cup dry red wine
1/2-cup currants, rinsed
2-tbsp packed brown sugar
1 1/2-tsp cumin
1-tsp orange rind
2-bay leaves
1-3-inch cinnamon stick
1/2-tsp salt
1/4-tsp pepper
1/2-cup chopped fresh parsley

In Dutch oven, heat oil over medium-high heat
Cook lamb in batches, 3-4 minutes until browned on all sides
Return all lamb to pot along with any juices
Sprinkle lamb with onions and garlic
Reduce heat to medium-low and cook for 5-minutes covered
In food processor, process tomatoes and juices
Add tomatoes to pot along with paste, wine, currants, sugar, cumin, orange rind, bay leaves, cinnamon stick, salt and pepper
Bring to a boil over high heat
Reduce heat to medium-low; simmer, cover for 45-60 minutes or until lamb is tender
Taste and adjust seasoning
Stir in parsley