Lamb Casserole
- 4 lbs lamb, cut in stew size cubes
- 3 onions, sliced
- 1 cup crushed tomatoes, with liquid
- 1/2 cup water
- 1 cup dried apricot, diced (or not)
- 3 garlic cloves
- 1 tablespoon oregano
- 1 cup Chardonnay wine
- 1/2 teaspoon cinnamon
- 1 pinch saffron (combined)
- oil, as needed
- In a large pan, heat oil. In the meantime, combine the Chardonnay, cinnamon and saffron in a small bowl and set aside for about 15 minutes. Brown lamb pieces and sear on all sides. Remove pieces as they brown and put in a large ovenproof casserole. Lay the sliced onions on top of the meat. In a large bowl combine remaining ingredients and infused wine. Stir well and pour over the lamb and onions. Cover casserole with foil and bake at 350 for about 2 hours, until meat is tender. It will not overcook. The aroma when you remove the foil is amazing. Serve with horseradish mashed potatoes or noodles if not during Passover.
lamb, onions, tomatoes, water, apricot, garlic, oregano, chardonnay wine, cinnamon, saffron, oil
Taken from www.food.com/recipe/lamb-casserole-327101 (may not work)