Greek Lamb Stew The Best of the Best - Vol. 1 (Page: 219) That's Trump (Page: 159) Recipe of the Month - November 2007 View past Recipes of the Month Mouth watering aromas from your kitchen and kudos from your company - and you weren't stuck in the kitchen! Serve over rice. Great with crusty rolls and a green salad. Ingredients: 3 lb. (1.5 kg) boneless lamb (leg or shoulder) 3 Tbsp. olive oil 4 medium onions, chopped 4 garlic cloves, minced 28 oz. (796 ml) can tomatoes 5 1/2 oz. (156 ml) can tomato paste 1 cup dry red wine 1/2 cup currants, rinsed in warm water 2 Tbsp. brown sugar 1 1/2 tsp. cumin 1 tsp. orange zest 2 bay leaves 3" cinnamon stick 1/2 cup chopped fresh parsley 1-2 tsp. salt 1 tsp. freshly ground pepper Instructions: Trim lamb and cut into bite-sized pieces. In a Dutch oven, brown lamb in 3 batches using 1 Tbsp. oil with each batch. Return lamb (and all those accumulated juices) to the pot. Add onions and garlic and cook covered until onions are softened. Puree tomatoes and add to pot. Add remaining ingredients and bring to boil. Reduce heat and simmer covered at least 1 hour. Discard bay leaves and cinnamon stick. Serves 8. The more a woman has to be on her toes, the less you'll see her in 4" heels. Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

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