- Cook Time
- Prep Time
- 6 ServingsServings
- 1 lb. lamb (leg or shoulder), cut in 1-inch cubes
- Salt and pepper, to taste
- 1 tbsp. ground cumin seed
- 1 tbsp. cracked coriander seed
- 1 Tbsp. olive oil
- 5 cloves of garlic, smashed
- 1 medium carrot, diced
- 1/2 tbsp. curry powder
- 1 tomato, skin and seeds removed and chopped
- 2 tbsp. tomato paste
- 1 medium onion, cut in large squares
- 1-1/2 tbsp. brown sugar
- 2 bay leaves
- 1 cinnamon stick
- 2-1/2 c. chicken stock
- 1/4 c. lamb stock
- 3/4 c. California raisins, rehydrated
1 Season lamb with salt and pepper, one-half the cumin and one-half the coriander.
2 Meanwhile, heat large skillet with olive oil until smoking.
3 Carefully add lamb and sear evenly until golden; drain and reserve.
4 To the pan, add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant.
5 Then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer.
6 While simmering adjust the salt, pepper and brown sugar to taste.
7 Add the lamb, cover tightly and place in preheated 300°F oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed couscous and California raisins.
Source: Chef Wolfgang Puck and California Raisin Marketing Board