Ingredients
3 tablespoons olive oil, divided
2 1/2 pounds lamb shoulder or boneless chuck roast, cut into 3/4-inch cubes
2 cups chopped onions
3 garlic cloves, chopped
1 tablespoon garam masala
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 cup dry red wine
1/2 cup dry Sherry
2 cups beef stock
1 (14.5 oz) can diced tomatoes in juice
1 1/2 cups golden raisins
Preparation
Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper.
Add meat to pot; sauté until just slightly pink, about 5 minutes. Transfer meat to bowl.
Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes.
Add garlic and spices and stir 1 minute.
Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes.
Add broth, tomatoes with juice, and raisins; stir to blend.
Add lamb and accumulated juices; bring to simmer.
Reduce heat to medium-low. Simmer uncovered until sauce is thick and lamb is tender, stirring occasionally, about 1 hour 15 minutes.
Season stew with salt and pepper. (Can be made 2 days ahead.) Serving Size
Serves 6
