Mediterranean-style Lamb Stew

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs boneless lamb, cut into bite-size pieces (leg or shoulder)
• 4 -6 tablespoons olive oil
• 3 medium onions, chopped
• 2 tablespoons minced fresh garlic
• 2 teaspoons dried red chili pepper flakes (optional or to taste)
• 1 (5 ounce) can tomato paste
• 1 large bay leaf
• 1 (28 ounce) can whole tomatoes, undrained
• 1 cup dry red wine (can use a little more wine)
• 1/2-3/4 cup currants
• 2 tablespoons brown sugar
• 2 teaspoons cumin
• 1 -2 teaspoon grated orange rind
• 1 cinnamon stick
• 1/4 cup chopped fresh parsley
• salt & fresh ground pepper (to taste)

Recipe

• 1 in a food processor or blender process the tomatoes with juice until smooth; set aside.
• 2 place the currants in a heat-proof bowl; cover with very hot water and set aside while browning the lamb.
• 3 heat oil over medium heat in a large dutch oven.
• 4 season the lamb with salt and ground black pepper; add to the oil and brown on both sides; remove the lamb to a plate or bowl.
• 5 add in onions and cook stirring for about 5 minutes adding in the garlic and red chili flakes the last 2 minutes of cooking.
• 6 add in tomato paste and bay leaf; cook stirring for 1 minute.
• 7 return the lamb with all the juices that have accumulated in the bowl back to the pot.
• 8 drain the water from the currants.
• 9 add in the pureed tomatoes, currants and all remaining ingredients except the salt and pepper.
• 10 bring to a boil stirring over medium heat.
• 11 reduce heat to very low and simmer uncovered for about 1-1/2 hours or until the lamb is tender.
• 12 about halfway through cooking season with salt and ground black pepper to taste.
• 13 just before serving remove and discard the cinnamon stick and bay leaf (if you are making this a day in advance refrigerate with the cinnamon stick and bay leaf left in).