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Ingredients
Lamb Stew with Cranberries and Port Wine
- Ingredients
- 800 grams lamb (shoulder)
- 1 ½ red Bell pepper
- 400 grams onions
- 3 garlic cloves
- 80 grams Cranberry
- 400 milliliters Port wine
- 1 sprig rosemary
- 3 sprigs thyme
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 1 Tbsp Tomato paste
- 200 milliliters lamb stock
- 1 pinch ground cinnamon
- 1 pinch ground cilantro
- 1 pinch Curry powder
- 1 pinch ground Cardamom
- 1 pinch ground Nutmeg
Rinse the lamb, pat dry, and coarsely chop into bite-sized pieces. Rinse and quarter the peppers. Remove the seeds and membranes, and julienne. Peel and finely dice the onions and garlic.
Soak the cranberries and 100 ml (approximately 3 ounces) of port wine. Peel and finely dice the carrot.
Rinse and dry the herbs. Remove the leaves and cut into small pieces.
Heat the butter in a roasting pan, and sear the lamb on all sides. Remove from the pan and season with salt and pepper.
Add the onion, garlic, and carrots to the roasting pan. Sauté briefly, then add the tomato paste and the remaining wine. Return the lamb to the pan with the herbs. Add the stock and the spices, and simmer over medium heat for 1 1/2 hours.
Add the peppers and cranberries 20 minutes before the end of cooking.
Season to taste, then divide onto warmed plates. Serve with a side like mashed potatoes, if you'd like.