Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Oil |
| 1 | Whole onion, chopped |
| ⅔ cup | Chicken stock |
| ⅔ cup | Cranberry sauce |
| Sugar, to taste | |
| 2 pounds | Lean lamb, cubed |
| 1¼ cup | Red wine |
| 3 | Whole tomatoes, peeled and chopped |
| ½ teaspoon | Ground ginger |
| Salt and pepper, to taste |
Heat oil in a fry pan. Add lamb in batches and brown. Remove lamb as it is browned.
Add onion and saute till soft, but not brown.
Stir in wine, stock and tomatoes, and bring to a boil. Return lamb to pan and mix well. Simmer 45 minutes.
Stir in cranberry sauce, ginger, sugar, salt and pepper. Simmer for additional 30 minutes or till tender.
Taste and add more salt, pepper, sugar as necessary.
Recipe by: Internet
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon <jouet@...> on Tue, 14 Jan 1997.