Servings:
Serves 6 Servings
Ingredients
- 3 tablespoon olive oil, divided
- 2 1/2 pound lamb shoulder or boneless chuck roast, cut into 3/4-inch cubes
- 2 cup chopped onions
- 3 cup garlic cloves, chopped
- 1 tablespoon garam masala*
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 cup dry red wine
- 1/2 cup dry sherry
- 2 cup beef stock
- 1 cup (14.5 oz) can diced tomatoes in juice
- 1 1/2 cup golden raisins
Preparation
Baking Directions:
Heat 2 tablespoons oil in large pot over medium-high heat.
Sprinkle meat with salt and pepper.
Add meat to pot; sauté until just slightly pink, about 5 minutes.
Transfer meat to bowl.
Heat 1 tablespoon oil in same pot.
Add onions; sauté until brown, about 8 minutes.
Add garlic and spices and stir 1 minute.
Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes.
Add broth, tomatoes with juice, and raisins; stir to blend.
Add lamb and accumulated juices; bring to simmer.
Reduce heat to medium-low.
Simmer uncovered until sauce is thick and lamb is tender, stirring occasionally, about 1 hour 15 minutes.
Season stew with salt and pepper.
(Can be made 2 days ahead.)