One of the best features of this delicious and simple Sweet and Sour Lamb Stew is that it tastes even better a day or two after it’s made. Try it an a dinner party for an effortless presentation.
To make this a complete meal, serve it with a simple green salad or add shredded dandelion (or other bitter greens) to the stew just before serving.
This delicious and simple Sweet and Sour Lamb Stew tastes even better a day or two after it’s made. If you plan to make it ahead do not add the currants, pine nuts and greens (if using) until after you reheat the stew on the day it is to be served.
- 1 ½ pound boneless leg of lamb (cut into bite size chuncks)
- 2 tablespoon all-purpose flour
- ½ teaspoon kosher salt (plus more for seasoning)
- ¼ teaspoon freshly cracked black pepper (plus more for seasoning)
- ¼ cup olive oil
- 1 medium Maui or Vidalia sweet onion (peeled, halved lengthwise then sliced crosswise into thin strips)
- 2 cup chicken broth (plus up to 2 cups more more as needed)
- ⅓ cup apple cider vinegar (or as much as ½ cup if you like the sharpness)
- 2 tablespoon tomato paste
- 2 tablespoon brown sugar
- 1 cup dried currants
- 1 ½ ounce toasted pine nuts (about ½ cup)
- mint sprigs (as garnish, optional)
Place the lamb chunks into a medium bowl, add the flour, salt and pepper; toss to thoroughly coat the meat.
Pour the oil into a large Dutch oven set over medium-high heat. Once the oil begins to shimmer add the seasoned and flour-coated meat in as close to a single layer as possible, work in batches if necessary. Brown the meat on all sides, about 5 minutes, moving it to a plate as you finish each batch.
Once all the meat is browned, add onions, meat, and any flour that remains in the bowl or on the plate to the pot, continue cooking until the onions soften, 3 minutes more. Pour in the chicken broth, scraping any of the brown bits from the bottom of the pot. Allow the mixture to come to a boil then lower the heat to low. Add the vinegar, tomato paste, and brown sugar. Simmer the stew , stirring occasionally, until the meat is quite tender; about 1 to 1 ½ hours. Check occasionally and adjust consistency with a little more broth as necessary to keep the volume of liquid at about 2 cups.
Just before serving stir in the currants and pine nuts and season with more salt and pepper. Ladle the stew into shallow bowls and serve warm with mint sprigs as garnish (if using).