Goldi's lamb stew

Ingredients for 6 servings:

• 2 kg leg of lamb
• Olive oil, for frying
• cardamom
• coriander
• Cayenne pepper
• 3 small onions, finely diced
• 1 bottle of dry red wine
• 2 cubes of stock
• ½ pack of dried figs, quartered
• ½ pack of dates, dried, pitted, halved
• 3 clove(s) garlic, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a recipe from Greece

Remove the meat from the bone and cut into 2-4 cm cubes. Place in a mixing bowl, sprinkle with cardamom, coriander, and cayenne pepper, and rub in well. But be careful: cayenne pepper is very hot! Heat a little olive oil in a large pot and sear the meat in batches. Sauté the onions and garlic in the remaining olive oil in the pot. Place the seared meat on top of the sautéed onions, add the stock cubes and dried fruit, and pour over the red wine. Stir well and simmer on low heat for about 2 hours. Stir occasionally to prevent the meat from sticking. If you prefer it more liquid, you can add a little more red wine. We love to eat this with bacon-flavored beans and croquettes/potatoes.