Lamb stew meat	Andy Ayers

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Honey Lamb Stew

Source: St. Louis Post-Dispatch, November 5, 2003

Yield: 6 servings

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Ingredients

• 1/2 cup golden raisins

• 3 cups chopped yellow onions

• 2 Tbsp minced fresh garlic

• 1/2 cup olive oil

• 3 lb lamb stew meat, trimmed and cut into 3/4-in cubes

• 1 lb fresh tomatoes, diced, or 2 1/4 cups (about 1 1/2 14.5-oz cans) diced tomatoes

• 3 Tbsp honey

• 1 tsp salt

• 1/2 tsp ground black pepper

• 1/2 tsp ground cinnamon

• 1/2 tsp ground red (cayenne) pepper

• 1/4 tsp ground cumin

• 1 cup tomato paste

• Hot cooked basmati rice

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Preparation

To plump raisins, cover with hot water; stir and set aside.

In a large, deep skillet, sauté onions and garlic in olive oil until onions begin to soften, 3 or 4 minutes. Add lamb; stir over high heat to brown on all sides.

Drain raisins; add to the skillet with tomatoes, honey, salt, pepper, cinnamon, cayenne and cumin. Cook over low heat, stirring frequently to avoid scorching, for about 45 minutes. Skim any grease from surface.

Measure tomato paste into a mixing bowl. Ladle in enough liquid from the stew to whisk the mixture smooth. Mixture should be thin enough to pour. Add to the stew pot (see note). Stir well; continue to simmer for 15 to 45 minutes, stirring occasionally, until lamb is very tender.

Serve in bowls, each with a scoop of basmati rice.