2 pounds lamb stew (boneless if you can find it)
4 tablespoons olive oil
1 onion, chopped
2 teaspoons minced fresh ginger
¼ teaspoon pepper
2 sticks cinnamon
2 teaspoons minced garlic
2 cups beef broth (2 cups water with 2 tablespoons beef soup powder if necessary)
1 cup dried apricots
1 cup prunes
2 tablespoons honey
½ cup raw pistachios
In a large Dutch oven, heat the oil. Add the onions, ginger, pepper and cinnamon. Sauté for 2 minutes. Add lamb and garlic and toss to coat. Add broth, apricots, prunes and honey. Bring to a boil. Reduce heat and simmer, partially covered, until lamb is tender – about 2 hours. Stir in pistachios.
Tags: kosher for passover recipes, Meat, Passover Recipes, recipes for passover
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
