• 1 Pound lamb (leg or shoulder), cut in 1-inch cubes
  • Salt and pepper; to taste
  • 1 Tablespoon ground cumin seed
  • 1 Tablespoon cracked coriander seed
  • 1 Tablespoon olive oil
  • 5 cloves of garlic, smashed
  • 1 medium carrot, diced
  • 1/2 Tablespoon curry powder
  • 1 tomato, skin and seeds removed and chopped
  • 2 Tablespoons tomato paste
  • 1 medium onion, large dice
  • 11/2 Tablespoons brown sugar
  • 2 bay leaves
  • 1 cinnamon sticks
  • 21/2 Cups chicken stock
  • 1/4 Cup lamb stock
  • 3/4 Cup California raisins, plumped


Season lamb with salt and pepper, one-half the cumin and one-half the coriander. Meanwhile, heat large skillet with olive oil until smoking. Carefully add lamb and sear evenly until golden; drain and reserve. To the pan, add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant. Then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer. While simmering adjust the salt, pepper and brown sugar to taste. Add the lamb, cover tightly and place in preheated 300°F oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed couscous and California raisins.

Nutrition Facts Per Serving

Calories 290 (Calories from Fat 30%); Total Fat 9 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 70; Sodium 115; Potassium 631; Total Carbohydrate 26; Dietary Fiber 3; Sugars 21; Protein 24; Calcium 54; Iron 4;

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