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1/4 cup olive oil
Mix together olive oil, onion, garlic, cinnamon, cumin, ginger and pepper in a large Dutch oven. Add meat and stir to coat. Add broth, cinnamon sticks and lemon peel.
Bring to a boil, then simmer, partially covered for 1/2 hour. Stir in prunes and almonds and simmer for another 1-1/2 hours.
Poster's Notes:
The recipe claims to serve 12 but it served much less than that. We were 18 for dinner tonight and there was JUST enough for almost everyone to have a little taste.
Posted by Leah Perez, Z'L
Nutritional Info Per Serving: N/A
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon coarsely ground black pepper
3 pounds lamb stew, cubed
3 cups beef broth
2 cinnamon sticks
1 tablespoon lemon peel
1 cup pitted prunes
1 cup whole blanched almonds
This is absolutely delicious. I used veal instead of lamb.