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Author Notes: This is delicious and deceptively simple and can be made with ingredients available at your grocery store. Don't be daunted by the long list of ingredients, all easily sourced and most are already in your pantry or frige. —Lisa Poe Taylor
- 1 teaspoon Cinnamon
- 1 teaspoon Cumin
- 1 teaspoon Allspice
- 1 pinch Crushed red pepper, to taste
- 1 Large onion, diced
- 4 Cloves garlic, minced
- 2 medium sweet potatoes cut into one inch chunks
- 2 medium carrots cut on bias in one inch chunks
- 1/4 cup Lemon juice, reserve the zest
- 1/4 cup Honey
- 1/2 cup Chicken Stock
- 1/3 cup White Wine
- 2-3 tablespoons Olive Oil
- 3-4 snipped, pitted prunes
- 1 handful chopped cilantro
- 1/3 cup roasted almonds, chopped
- In a bowl, combine half the cinnamon, cumin and allspice with the crushed red pepper and some salt and pepper with the lamb. Mix well.
- in a heavy bottomed stew pot, sear the lamb in the olive oil in batches, remove with slotted spoon and set aside. Sauté the onion until translucent, add the garlic and the other half of the spice mixture and let the spices bloom for a minute being careful not to let the garlic burn. Deglaze the pan with the wine, cooking most of it off.
- Add the chicken stock, lemon juice and honey along with the lamb and any accumulated juices, sweet potatoes and carrot. You are looking for a nice balance between the honey and lemon juice so give it a taste and adjust if you like. This is also a good time to taste for salt and season accordingly. Bring to boil reduce to simmer and let it simmer for thirty minutes if you plan to reheat later, forty if you are serving immediately.
- Add lemon zest, chopped prunes and chopped cilantro just before serving. Top with the chopped almonds. Ladle the stew over couscous or rice.
- I usually chop additional cilantro and almonds to serve with the stew and if pomegranates are in season, their seeds are colorful and delicious as an additional garnish.
- This recipe was entered in the contest for Your Best Recipe with Honey