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Mediterranean Lamb Stew

This stew makes an annual appearance at the annual shearing and branding dinner, which might be another COVID-19 casualty this year. This stew tastes best if made a day ahead, chilled, and then reheated slowly in the oven or slow cooker

1. Preheat oven to 300'F

2. Trim 3 pounds of lamb roast into bite-sized pieces. Leave plenty of meat on the bone for stews or broth later.

3. Brown meat in oil and place in a casserole dish

4. Add oil to pan and cook the following until soft. Add to casserole dish when done:

3 chopped onions

4 minced garlic cloves

5. Add to casserole dish the following:

796ml (3 cups) of canned, diced tomatoes

156ml (2/3 cup) canned tomato paste

1 cup dry red wine

2 tbsp of honey, brown sugar, or maple syrup

1 tsp cumin

2 bay leaves

3" cinnamon stick

Salt & pepper to taste

6. Roast for 1 hour

7. Add the following

1/2 cup currants, raisins, or diced apple

One grated orange rind

8. Roast slowly for another hour

9. Discard the bay leaves and cinnamon stick.

10. Adjust the seasoning to taste and add another glug of dry red wine if the stew seams dry. Serve rice cooked in coconut milk and cinnamon stick (not the same one from the stew)

Adapted from That's Trump. More Recipes from the Best of Bridge

Mediterranean Lamb Stew
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