• 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
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 2 carrots – diced
  • ½ c. frozen peas
  • ½ c. slivered almonds
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. chopped mint

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