Recipe courtesy of Scott Leibfried
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1 hr 45 min
15 min
1 hr 30 min
4 to 6 servings





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

2 cinnamon sticks

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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