2 lb. lamb stew meat, 1 1⁄2” cubes
2 Tbsp. olive oil
2 onions, chopped
6 garlic cloves, chopped
3⁄4 c. dry red wine
1 c. chicken broth
2 c. tomato juice
1⁄2 c. water
Heat olive oil in a Dutch oven. Season lamb with salt and pepper before browning on all sides.
Transfer to a bowl. Add onions to same pot and cook 5 minutes, stirring occasionally. Add garlic; stir
and cook 1 minute more. Return lamb and juices, add wine, and simmer 5 minutes. Stir in chicken
broth, tomato juice, water, paprika and cumin; bring to a boil. Cover, reduce heat, and simmer 90
minutes until lamb is tender. Add carrots; cook 15 minutes, uncovered. Stir in peas, almonds, and
parsley to heat through. Serve with chopped mint as garnish atop.
Accompany with Cooper-Garrod Test Pilot P-47