Tasty lamb stew spiced with sweet dried fruit and tart cilantro and
This recipe was given to me by one of our meat customers, Mary Johnson, who adapted it
from Martha S. Mary is equally skilled in the kitchen and behind a camera. She also
shared with us a picture of one of our fetching
little greyish-brown lambs, that we feature elsewhere on the website.
- 5 tsp olive oil
- 1 and 1/4 pound Soay or other mild-flavored lamb in 1" cubes
- coarse salt & ground pepper
- 1 large onion, halved and sliced
- 4 garlic cloves, thinly sliced
- 1/2 tsp sweet paprika
- 1/4 cup dried apricots, halved (I use 1/2 cup: I love apricots)
- 1/2 cup pitted prunes (I cut these in half as well)
- 1 can (14.5 oz) whole peeled tomatoes, drained
- 1/2 cup packed fresh cilantro leaves, plus more for garnish
- 2 Tblsp fresh lime juice
- In 5-qt saucepan with tight lid, heat olive oil. Season lamb with salt and pepper and
cook until browned, about 3-5 minutes. Remove meat to a plate.
- Reduce heat to medium. Add onion and garlic, cook, stirring occasionally, for about
2-4 minutes until softened.
- Add paprika, apricots, prunes, tomatoes, and 3 cups of water. Bring to a boil, then
reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is
thickened, about 25-30 minutes.
- Return lamb and any juices to pan. Cook until heated through, about 1 minute. Stir
in cilantro and lime juice.