Lamb Stew With Cinnamon And Raisins

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

This dish will make your house smell amazing! It's also a one-pot meal everyone will love: satisfying, comforting, and even better the next day.

Ingredients

2 pounds boneless leg of lamb, trimmed of excess fat, cubed

Sea salt and freshly ground pepper

2 tablespoons canola oil

1 small onion, finely chopped

2 cloves garlic, minced

3 tablespoons curry (recipe below)

2 cups good quality chicken stock (knorr gel)

1 cup chopped Roma tomatoes

1 cinnamon stick

½ cup golden raisins

½ cup plain yogurt

¼ cup fresh cilantro, chopped

Curry

2 tablespoons garam masala

1 teaspoons red pepper flakes

1 teaspoon whole black peppercorns

1 tablespoons cumin seeds

1 teaspoon coriander seeds

2 teaspoons ground turmeric

Serve with Jasmine rice (optional)

Preparation

For curry, toast spices in dry skillet over low heat; mix with wooden spoon until fragrant. transfer to spice mill or clean coffee grinder and grind to fine powder; set aside.

For lamb, preheat oven to 300°F. Season lamb with salt and pepper in medium bowl. In large ovenproof dutch oven, heat half oil over high heat; cook lamb in batches, until browned all over, adding more oil if needed. transfer to large plate.

Reduce heat to medium low. Add onions and garlic; cook for 4 minutes or until onions are soft. Stir in curry and cook for 2 minutes. Add chicken stock, tomatoes and cinnamon stick; scrape up brown bits on bottom of pan. Return lamb and any accumulated juices to pan and bring to boil; cover and transfer to oven or slow cooker. Cook for 1 1/2 to 2 hours. Remove from oven; add raisins. return to oven and cook until raisins are tender, 20 to 30 minutes. Discard cinnamon stick. Mix in yogurt and chopped cilantro. Adjust seasoning if necessary.  Serves 4.      

Note: For slow cooker method, prepare according to directions above, but rather than cooking in dutch oven for 2 hours, transfer ingredients into a slow cooker and cook low 8 to 10 hours or medium 4 to 5 hours.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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