- 4 tablespoons olive oil
- 2 yellow onions, finely chopped
- 3 carrots, peeled and chopped
- 3 pounds cubed lamb for stewing
- ½ cup all-purpose flour
- Salt and freshly ground pepper, to taste
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 tablespoon peeled and minced fresh ginger
- 1 cup Brazin Zinfandel Old Vine Zinfandel
- 2 ½ cups beef stock
- 1 cup canned crushed tomatoes
- 1 cup chopped pitted dried dates
Preheat an oven to 350°F. In a Dutch oven over medium heat, warm 1 tablespoon of the olive oil. Add the onions and sauté until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes more. Transfer to a bowl and set aside.
Pat the lamb dry with paper towels. Place the flour in a sealable plastic bag and season with salt and pepper. Add the lamb in batches and shake to coat thoroughly with the seasoned flour.
Warm the remaining 3 tablespoons oil in the pot over medium-high heat. Working in batches to avoid crowding, add the lamb and brown on all sides, 4 to 5 minutes for each batch. Transfer to a bowl and set aside.
Add the Zinfandel to the pot to deglaze. Scrape the bits from the bottom with a wooden spoon and cook until the wine is reduced by half.
Return the onion mixture and the lamb along with any accumulated juices to the pot. Add the garlic, cumin and ginger and stir to coat the meat and vegetables. Add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the tomatoes and dates. Cover the pot, transfer to the oven and bake until the meat is tender, 1 ½ to 2 hours. Serve in large bowls.