Wine Braised Lamb Stew With Dried Fruit And Olives
2 tablespoons extra-virgin olive oil
3 pounds lamb stew meat
Freshly ground pepper
1 tablespoon ground coriander
8 garlic cloves, halved
10 thyme sprigs, plus more for garnish
1 cup bold red wine, such as Zinfandel
1/2 cup dried cherries (3 ounces) or other dried fruit like apples, chopped
1/2 cup dried apricots (3 ounces), quartered
2 cups beef broth or chicken broth
1/2 cup pitted olives
Heat the olive oil.
Season the lamb with salt and pepper and rub them all over with the coriander.
Add the lamb to the skillet along with the garlic cloves and 10 thyme sprigs and cook over high heat, turning once, until the lamb is browned and the garlic cloves are browned in spots, about 6 minutes.
Add the red wine, dried cherries and dried apricots to the skillet and bring to a boil.
Cook over moderate heat until the wine is reduced by half, about 5 minutes.
Add the beef broth and bring to a boil.
Cover partially and simmer over moderately low heat until the lamb is tender and the sauce is thick and glossy, about 50 - 60 minutes; stir once or twice during cooking.
Discard the thyme sprigs before serving.
Sprinkle with olives. Serve over couscous.