Ingredients
- 1/4 cup olive oil
- 2 pounds lamb stew meat
- 2 white onions, medium diced
- 2 (14 1/2-ounce) cans crushed tomatoes
- 1/4 cup dried currants
- 1/4 cup dried cherries
- 1/4 cup golden raisin
- 1/2 cup dried apricots, julienne
- Salt and pepper
- 1 cinnamon stick
- Blended spices, recipe follows
Yogurt:
- 1/4 cup unflavored yogurt
- 2 tablespoons chopped mint leaves
- 1 tablespoon lemon juice
- Salt and pepper
Directions
In a large heavy bottomed pot, over medium-high heat, add 1/2 the olive oil and heat. When the oil is hot, brown the lamb. Add the onions and saute until soft. Add the tomatoes and all of the dried fruit. Season generously, to taste, with salt, pepper, cinnamon stick and spice blend. Simmer on a medium heat for about 1 to 1 1/2 hours, or until very tender.
For the yogurt:
Combine all ingredients in a mixing bowl. Season with salt and pepper. Garnish the lamb with a tablespoon of yogurt.
Spice mix:
1 tablespoon cumin seed
2 tablespoons cardamom seed
2 tablespoons coriander
1 tablespoon paprika
1 tablespoon black peppercorn
1 tablespoon ground nutmeg
1 tablespoon cloves
In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool. Grind in a coffee grinder to a fine power.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 1 reviews
By cliff_1379784
Portland, OR
on July 15, 2005
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This recipe has an excellent combination of spices which are amazing. Flavors were best the first day, and dimished over the next two days - so each it on the first night! A bit sweet due to the dried fruit, but very flavorful.
Read all 1 reviews