Kingly Lamb Stew

Ingredients

• 1 tbsp oil

• 2 lb lamb shoulder, bone out, cut into 1 inch cubes

• 1 tsp salt

• 1 tsp pepper

• 4 onions diced

• 1 sprig thyme

• 2 sprigs fresh oregano

• 2 cinnamon sticks

• 1 tbsp coriander

• 1/2 tbsp cumin

• 5 c beef stock heated

• 2 c prune nectar

• 3 carrots diced

• 1.5 c small yellow potatoes

• 1 can chickpeas

• dried apricots (they were too sweet for us)

• 4 round small Sourdough loves, tops cut and scooped (use the inside as breadcrumbs)

Directions

Preheat oven to 400 F

Place the loaves in the oven for 5-10 min until crisp and golden. Set aside.

In a large, heavy bottomed braising pot, heat the oil over medium high heat.

Season Lamb with salt and pepper, and, in batches sear it in the pot. Remove from pot and set aside.

In the same pot add onions and saute until golden and tender. Add cinnamon sticks, coriander and cumin. Add beef stock and prune nectar, stir and scrape bits from bottom of the pot. Add lamb and juices back in the pot and stir. Bring it to boil. Put it in oven for 20 min.

Remove from oven, add remaining ingredients and place in oven for another 1 hr.

When the lamb is cooked, remove from oven, ladle in the toasted loves and garnish with oregano.