Ingredients
3 tbsp grapeseed oil
3 lbs lamb shoulder, cut into 1-inch pieces
Sea salt and white pepper
2 tbsp flour
2 cups red wine
1 bouquet garni (1 bay leaf, 2 sprigs thyme, 2 sprigs parsley tied with kitchen string)
5 cloves garlic
1 medium onion, studded with 6 cloves
5 oz yellow raisins
1 cinnamon stick
1 tbsp mustard seed or 1 tsp dry mustard
3 whole star anise
Mashed potatoes or couscous
Preparation
Heat oil in a large, lidded cast-iron casserole or Dutch oven. Add lamb and cook until brown on all sides, about 5 minutes. Season with salt and pepper. Sprinkle flour over meat and stir to coat pieces evenly.
Pour off cooking oil and liquid, reserving meat in pan. Add red wine and let simmer, stirring to deglaze cooking juices on bottom of pan, about 5 minutes. Decrease heat. Add bouquet garni, garlic cloves, onion with cloves, and cook 1 minute. Add raisins and spices, cover pan and cook 1 hour more. Serve with potatoes or couscous.
Note: Don’t decrease liquids even if decreasing amount of lamb. Dish can dry out easily.
