Tako's Southwestern Lamb Stew

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 3 lbs boneless lamb shoulder, cubed (1.5 inches)
• 2 1/2 tablespoons all-purpose flour
• 2 (1 1/4 lb) peeled or cubed (1 inch) sweet potatoes
• 1 1/3 cups dry wine
• 1 1/2 cups chicken stock or 1 1/2 cups broth
• 1/2 cup red wine vinegar
• 1 1/2 cups chopped onions
• 1/2 cup chopped italian parsley
• 6 garlic cloves, minced
• 3 tablespoons tiny capers, drained
• 1 tablespoon and 1 teaspoon ground cumin
• 2 cups cooked black beans
• 1/2 teaspoon fresh ground pepper
• 1/2 cup cilantro

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat 2 tablespoons of oil, and brown the lamb in small batches (adding oil if needed). transfer cooked lamb to a flameproof casserole dish.
• 3 sprinkle flour over the lamb and cook over medium heat, tossing well, for 3 minutes. remove from heat.
• 4 add potatoes, wine, stock, vinegar, onions, parsley, half the garlic, 2 tablespoons of capers, and 1 tablespoon cumin to the casserole dish. mix well, cover, bake on center rack for 1 hour.
• 5 remove casserole dish from oven and add: remaining garlic, 1 tablespoon capers, and 1 tablespoon cumin. add black beans and pepper, stir, and return to over. bake uncovered 15 minutes.
• 6 keep warm until ready to serve, then stir cilantro into stew, adjust seasonings, and heat in oven uncovered another 5 minutes just before serving.