Simmering Sunday Lamb Stew

• 1 lb cooked lamb, diced
• 1 medium onion, peeled and diced
• 3 large sweet potatoes, cut in thick slices
• 1/3 cup dried currant
• 1 (28 ounce) can tomato puree
• 1 (28 ounce) can diced tomatoes, with juice
• 1 cup red wine
• 1 1/2 tablespoons garlic, minced
• 1 tablespoon gingerroot, minced
• 1 1/2 tablespoons dried rosemary, chopped
• 2 tablespoons curry powder
• 1 teaspoon ground pepper
• 1 teaspoon sea salt
• 1 tablespoon olive oil

1. Heat olive oil in bottom of dutch oven on med-high heat.
2. Add ginger, garlic and cooked lamb and stir until lamb is heated through.
3. Add all other ingredients and stir well.
4. Cook over medium-low heat for 2 hours, or until onions and sweet potatoes are soft.
5. Taste and adjust herbs and spices according to your preference.
6. Serve with crusty bread and a rich Cabernet Sauvignon (grape juice for the kids!).

onion, sweet potatoes, currant, tomato puree, tomatoes, red wine, garlic, gingerroot, rosemary, curry powder, ground pepper, salt, olive oil

Taken from www.food.com/recipe/simmering-sunday-lamb-stew-219199 (may not work)