Going Into Battle Lamb Stew With Plums & Cranberries
Prep time: 30 minutes
Cook time: 4 to 5 hours
Recipe from Lorin Cook of Alpine, N.J.
2 tablespoons olive oil, or more as needed
6 slices bacon, diced
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/2 cup flour
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 medium onion, sliced
8 ounces cremini mushrooms, cut in quarters
2 garlic cloves, sliced
1 cup cabernet sauvignon wine
One 8-ounce can tomato sauce
1 tablespoon brown sugar
1 teaspoon oregano
2 teaspoons horseradish mustard
6 small red potatoes, peeled
3 small carrots, cleaned and sliced
1/2 cup dried cranberries
1 cup dried plums
In a large Dutch oven, heat olive oil over medium heat, then cook the diced bacon until almost crisp. Remove to plate, leaving the bacon fat in the pot.
Combine seasoned salt, pepper and flour in a large bowl. Add lamb and toss to coat.
Add an additional tablespoon of olive oil, if needed, to the bacon fat, and brown the lamb on all sides. Add onion, mushrooms, garlic and wine.
In a small mixing bowl, combine the tomato sauce, brown sugar, oregano and mustard; stir well. Pour over stew. Bring the liquid to a boil, reduce heat, cover and simmer for 1 1/2 hours.
Add the cooked bacon, the potatoes, carrots, cranberries and plums to the pot. Cover and simmer for 2-3 more hours, or until tender. Serve on wild rice.
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