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| What You Need: |
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2 pounds boneless lean leg of lamb cut in 1½-inch cubes
2 tablespoons butter
2 medium yellow onions, peeled and coarsely chopped
1 teaspoon salt
½ teaspoon paprika
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ cup tomato paste diluted with ½ cup water
2 tablespoons dry red wine
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| How To Cook: |
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1. Heat a large frying pan and add the lamb and butter. Brown the meat and place it in a 6-quart stove-top casserole, leaving the fat in the frying pan.
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2. Saute the onions in the reserved fat and add to the pot, along with the remaining ingredients except the wine.
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3. Cover and simmer 45 minutes or until all is tender. Add the wine, cover, and simmer 15 minutes more.
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4. This stew is very thick and rich-tasting. Serve it over rice.
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