Lamb Stew

Lamb Stew

1/4 teaspoon saffron threads
2 cups chicken stock
1  boneless lamb shoulder; about 3 pounds
3/4 teaspoon salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1  onion; chopped
1 tablespoon paprika
1 teaspoon cinnamon
1/4 cup all-purpose flour
1 cup white wine; kosher if desired
3 cups pearl onions; peeled
1 cup golden raisins

Stir saffron into stock; set aside. Cut lamb into 1 1/2 inch cubes,
trimming off fat. Season with salt and pepper. In Dutch oven, heat 1
tablespoon oil over medium-high heat; brown lamb, in batches and adding up
to 1 tablespoon of the remaining oil as needed. Remove to plate. Add
remaining oil to pan; cook onion, paprika and cinnamon over medium heat,
stirring often, for 5 minutes or until starting to turn golden, adding 1/4
cup water if necessary to prevent burning.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in stock mixture
and wine; bring to boil. Return lamb and any juices to pan. Reduce heat,
cover and simmer for 45 minutes. Add onions; cook for 45 minutes or until
lamb is almost tender. re-Add raisins; simmer, uncovered, for 15 minutes or
until slightly thickened and lamb is tender.

Contributor:  Canadian Living
Yield: 6 servings


                       
Source:

rec.food.cooking, rec.food.recipes