Rec. Lamb with Apricots, Almonds and Raisins
Lamb with Apricots, Almonds, and Raisins
2 cups white wine
3 pounds cubed lamb shoulder
5 chopped plum tomatoes
2 large chopped onions
3 minced garlic cloves
1 teaspoon ground turmeric
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ginger
salt
freshly ground black pepper
1/3 cup chopped apricots
1/3 cup golden raisins
1/4 cup minced cilantro
1/2 cup toasted almonds
Place the wine, lamb, tomatoes, onion, garlic, turmeric, allspice, cayenne pepper, ginger, and salt and pepper to taste in a large stockpot. Bring to a boil, then cover and reduce the heat to low. Simmer for one hour, stirring occasionally. Add the apricots, raisins, and cilantro. Cook for 30 minutes more, stirring frequently, or until the sauce is very thick. Add the almonds. Serve immediately, or cool to room temperature and refrigerate for up to 48 hours or freeze for up to 3 months.
Reheating Directions: If frozen, defrost overnight in the refrigerator. Cook over medium low heat, stirring occasionally, for 20 minutes. Serve hot.
Makes 8 servings.
AJ gourmgard
