This is wonderful cold night comfort food. It might sound like a strange combination with the addition of the dried plums (prunes) but they add a subtle sweetness and this is really one of the best lamb stews I have ever had. This came from a New York Times recipe and and I tweaked to my own tastes.
- 2 pounds lamb shoulder or stew meat
- 3 Tablespoons olive oil
- flour for dusting meat
- 1 cup pitted prunes
- salt and pepper
- 1 chopped onion
- 2 teaspoons minced ginger
- ¼ teaspoon cinnamon
- 1 ½ cup red wine
- ½ cup beef stock
- Polenta cooked according to directions
- Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, dust with flour. Heat 2 tablespoons of olive oil in a large skillet and brown; remove.
- In the same frying pan add 1 tablespoon of olive oil and deglaze pan. Add onion and cook until golden.
- Add prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours.
- Serve over polenta.