Mediterranean-Style Lamb Stew

"I strongly suggest to make this a day in advance as the flavors will intensify greatly, the dried chili flakes are only optional you may omit if desired or adjust to suit heat level -- please do not omit the currents and cinnamon stick they add to the flavor of this stew :)"
 
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Ready In:
1hr 30mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • In a food processor or blender process the tomatoes with juice until smooth; set aside.
  • Place the currants in a heat-proof bowl; cover with very hot water and set aside while browning the lamb.
  • Heat oil over medium heat in a large Dutch oven.
  • 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.
  • Add in onions and cook stirring for about 5 minutes adding in the garlic and red chili flakes the last 2 minutes of cooking.
  • Add in tomato paste and bay leaf; cook stirring for 1 minute.
  • Return the lamb with all the juices that have accumulated in the bowl back to the pot.
  • Drain the water from the currants.
  • Add in the pureed tomatoes, currants and all remaining ingredients except the salt and pepper.
  • Bring to a boil stirring over medium heat.
  • Reduce heat to very low and simmer uncovered for about 1-1/2 hours or until the lamb is tender.
  • About halfway through cooking season with salt and ground black pepper to taste.
  • 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).

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