Passover-Inspired Braised Lamb With Dried Fruit

Ingredients

• 1 lamb shoulder, boned, about 4 pounds
• Kosher salt and pepper to taste
• 1 large onion, peeled
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger, or 1 teaspoon dried
• 1 cinnamon stick
• 1 tablespoon ground cumin
• 2 tablespoons ground coriander
• 10 allspice berries or a pinch of ground allspice
• ½ to ¾ bottle not-too-soft red wine
• ¾ cup pitted prunes
• ¾ cup pitted apricots
• Chopped parsley or cilantro for garnish

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    732 calories; 49 grams fat; 21 grams saturated fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 39 grams protein; 163 milligrams cholesterol; 149 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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At least 8 servings

Preparation

1. Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a 1/2 bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn’t evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
2. When the meat is very tender — after about 2 1/2 hours — uncover. Check and adjust the seasoning as necessary, garnish and serve.

3 hours, largely unattended