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This recipe comes from "That's Trump" (one of the "Best of Bridge" series) with a few modifications. To me, this is one of those perfect recipes that I make time and again. I love the tomato and the seasonings. Just a hint of cinammon, a little bit sweet, and so full of flavour! I like to make it ahead and refrigerate. The flavour improves and that way I can take the fat off the surface. The original recipe suggests serving with coconut rice, but we love it with mashed potatoes.
- 3 lbs boneless lamb
- 4 tablespoons olive oil
- 3 onions, chopped
- 4 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- 1 1⁄2 ounces tomato paste
- 1 cup dry red wine
- 1⁄2 cup currants, rinsed in warm water
- 2 tablespoons brown sugar
- 1 1⁄2 teaspoons cumin
- 1 teaspoon lemon zest, grated
- 2 bay leaves
- 3 inches cinnamon sticks
- 1⁄2 cup fresh parsley, chopped
- salt and pepper
- Cut lamb into bite sized pieces.
- Use a heavy skillet and heat 1 tablespoon of oil until shimmering.
- Lightly season 1/3 of the lamb and brown in the skillet
- Transfer the lamb to a dutch oven and deglaze the skillet by putting in a little of the red wine and scraping up the browned bits on the botton.
- Add this liquid to the skillet.
- Repeat 2 more times to cook all the lamb.
- Add the last tablespoon of oil to the skillet, season the onions and saute. If you have the time, let them caremalize for best flavour, if not, make sure they are wilted. Add the garlic for the last 2 or 3 minutes of cooking.
- Add the onions and all the rest of the ingredients except for the parsley to the dutch oven.
- Heat to a boil, reduce heat and simmer for at least an hour. (If you are using a tougher cut of meat, simmer for longer.).
- Discard bay leaves and cinammon stick.
- Add the chopped parsley, taste for seasoning, adding salt and pepper if needed and serve.
- (I am sure this would work well in a crock pot, but since I don't have one, I don't know how long it would need to cook.).