Greek Lamb Stew
That's Trump
Greek Lamb Stew
That's Trump
|
3 pounds boneless lamb (leg or shoulder) 3 tablespoons olive oil 4 medium onions, chopped 4 garlic cloves, minced 28 ounce can tomatoes 5 1/2 ounce can tomato paste 1 cup dry red wine 1/2 cup currants, rinsed in warm water 2 tablespoons brown sugar 1 1/2 teaspoon cumin 1 teaspoon grated orange rind 2 bay leaves 3 inch cinnamon stick 1/2 cup chopped fresh parsley 1 to 2 teaspoons salt 1 teaspoon freshly ground pepper Directions: Trim lamb and cut into bite sized pieces. In Dutch oven (heavy pot), brown lamb in 3 batches using 1 tablespoon oil with each batch. Return lamb (and all those accumulated juices) to the pot. Add onions and garlic and cook covered until onions are softened. Puree tomatoes in a blender and add to pot. Add remaining ingredients and bring to boil. Reduce heat and simmer covered at least 1 hour, until tender. Discard bay leaves and cinnamon stick. Serves 8. |