Lamb Stew With Mashed Sweet Potatoes
|Lamb stew meat||2 Pound, cut into 1-inch cubes|
|Cooking oil||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Vegetable broth||28 Ounce (2 Cans, 14 Ounce Each)|
|Canned apricot nectar/Canned mango nectar||12 Ounce (1 Can)|
|Ground cinnamon/Cinnamon stick||1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Ground cumin||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Saffron thread||1⁄8 Teaspoon, crushed|
|Carrots||3 Medium, cut into 1/2-inch pieces to make 1 1/2 cups|
|Frozen small whole onions||1 1⁄2 Cup (24 tbs)|
|Dried apricots||1 Cup (16 tbs)|
|Prunes||1 Cup (16 tbs) (Or Dried Pitted Plums)|
|Fresh sage leaves||4|
Sprinkle meat with salt and pepper.
In a 4-quart Dutch oven cook meat, half at a time, in hot oil over medium-high heat until brown.
Drain off fat.
Return all meat to Dutch oven.
Sprinkle meat with flour, stirring to coat.
Stir in vegetable broth, nectar, cinnamon, garlic, cumin, cardamom, and saffron.
Bring to boiling; reduce heat.
Cover and simmer about 1 hour or until meat is nearly tender.
Stir carrots, onions, dried apricots, and dried plums into meat mixture.
Return to boiling; reduce heat.
Cover and simmer about 30 minutes more or until meat and vegetables are tender.
If using, remove stick cinnamon.
If desired, serve the meat mixture over Mashed Sweet Potatoes or mashed potatoes and garnish with fresh sage.