Recipe courtesy of Scott Leibfried

Lamb Stewed with Tomato and Dried Fruit

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
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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


1/4 cup unflavored yogurt

2 tablespoons chopped mint leaves

1 tablespoon lemon juice

Salt and pepper


  1. 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:

  1. Combine all ingredients in a mixing bowl. Season with salt and pepper. Garnish the lamb with a tablespoon of yogurt.;

Spice mix:

  1. 1 tablespoon cumin seed
  2. 2 tablespoons cardamom seed
  3. 2 tablespoons coriander
  4. 1 tablespoon paprika
  5. 1 tablespoon black peppercorn
  6. 2 cinnamon sticks
  7. 1 tablespoon ground nutmeg
  8. 1 tablespoon cloves
  9. 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.