from Shepherd’s Sight
I serve this with rice, a rustic bread, and a green salad.
Ingredients
1 ½ kg Canadian lamb shoulder
250 ml fresh orange juice
3 or 4 cloves of garlic minced
125 ml sultanas
125 ml white wine
5 ml saffron
10 ml coriander
5 ml cumin
10 ml dried thyme
15 ml flour
250 ml red wine
250 ml pine nuts
250 ml black olives
3 diced tomatoes
Directions
Dice the lamb and marinade in the orange juice and garlic for 2-3 hours.
Soak the sultanas in the wine and set aside for 2-3 hours.
Drain the lamb and dry it, keeping the marinade, then brown the meat bit by bit in olive oil in a Dutch oven. Set lamb aside.
Add a diced yellow onion and a bit more olive oil to the pot if needed and cook on low heat until translucent. Add the spices and cook for 5 minutes. Add flour and mix.
Return lamb to the pot with the marinade, the raisins in white wine, and 250 ml of red wine. Add pine nuts, olives and tomatoes, pepper and salt to taste, and simmer for 1 ½ to 2 hours.
Nada’s Tips & Tricks: The perfect way to enjoy an exotic dish without too much effort. I added potatoes for the hungry people around the table. Great on a cold, winter’s day!
Contents and images used with permission by author Barbara McLean of Shepherd’s Sight. https://ecwpress.com/products/shepherds-sight
