• Kfar HaYayin Staff

"Melt In Your Mouth Lamb Stew" + Matar's Petit Verdot!



This month Zissie has whipped up "Melt In Your Mouth Lamb Stew" to be paired with Matar's Petit Verdot!

Servings: 4 Ingredients:

2 tablespoons extra virgin olive oil 2 1/2 teaspoons salt pink Himalayan 1 1/2 teaspoons freshly ground black pepper 2 pounds lamb stew meat 1/2 butternut squash, cut into cubes 1 onion finely chopped 1 chili pepper sliced, seeds removed for less heat 1/2 cup dried cranberries  6 cloves garlic, cut in half 2 tablespoons silan date honey 1/4 cup tomato paste 1 tablespoon curry powder 1 tablespoon sumac powder  1 cinnamon stick or 1 teaspoon cinnamon  1/2 cup fresh cilantro, chopped


Directions: Preheat the oven to 350°F.  If you have time, bring the lamb to room temperature. Pat dry and sprinkle with 1½ teaspoons of salt and pepper. Prepare a Dutch oven on high heat. Add the  olive oil, once heated add the lamb, in batches, if needed, and sear for 6 minutes per side. Remove from pan.

Add the rest of the ingredients  (except half of the cilantro) and mix well.  Add 2


tablespoons of water and using a wooden spoon, scrape up all the brown bits from the bottom of the pan.

Add the lamb back in and add enough water until ribs are just covered. Place in oven for 4 -5 hours.

Notes & Tips: Feel free to substitute the butternut squash with sweet potatoes or even carrots! If you are not a cilantro lover, replace it with a blend of parsley, basil and mint! Serve with Bulgar, quinoa or rice. For more easy, healthy and mouth watering recipes join chefzissierecipes.com

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Notes about the wine: Aromas of pomegranate and cranberries, flavors of pecans and vanilla with a full body and long round finish. The wine was aged for 14 months in barrels and needs at least one hour of decanting before drinking. The wine would be paired best with a fatty and soft meat dish.


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