Fragrant Lamb Stew with Dried Fruit Recipe (Wine & Lemon)

Heat a large pot over medium-high heat and add the olive oil. Lightly season the lamb with salt and pepper, then brown it in batches so it sears instead of steaming.

Add the onions to the same pot and cook for 5–7 minutes, stirring. Stir in the garlic and carrot and cook 2–3 minutes more; loosen any browned bits with a splash of water if needed.

Add curry powder, cinnamon, fresh and ground ginger, cloves, cayenne, and red pepper flakes. Stir for 30–60 seconds until fragrant; keep the heat steady so the spices don’t scorch.

Pour in the red wine and scrape up the flavorful browned bits from the bottom. Add the chopped plum tomatoes, water, lemon zest, and rosemary, then stir well.

Return the lamb to the pot. Bring to a boil, reduce to low, cover, and simmer for 80–90 minutes until the lamb is tender. Stir occasionally and add a little water if the sauce gets too tight.

Stir in the diced dried fruit and simmer 8–10 minutes. Take off the heat and add the lemon juice; taste and adjust salt. Sprinkle cilantro on top right before serving.