Passover-Inspired Braised Lamb With Dried Fruit

• 1 lamb shoulder, boned, about 4 pounds
• Kosher salt and pepper to taste
• 1 large onion, peeled
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger, or 1 teaspoon dried
• 1 cinnamon stick
• 1 tablespoon ground cumin
• 2 tablespoons ground coriander
• 10 allspice berries or a pinch of ground allspice
• 1/2 to 3/4 bottle not-too-soft red wine
• 3/4 cup pitted prunes
• 3/4 cup pitted apricots
• Chopped parsley or cilantro for garnish

1. Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered.
2. Add the spices and a 1/2 bottle of wine.
3. Bring to a boil, lower the heat to a slow bubble, and cover.
4. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isnt evaporating too quickly; turn and continue to cook.
5. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
6. When the meat is very tender after about 2 1/2 hours uncover.
7. Check and adjust the seasoning as necessary, garnish and serve.

lamb shoulder, kosher salt, onion, garlic, ginger, cinnamon, ground cumin, ground coriander, berries, red wine, prunes, apricots, parsley

Taken from cooking.nytimes.com/recipes/1014623 (may not work)