Lamb stew with Syrah

Posted by wmw on April 13, 2013

In "honor" of the fact that April has become "Pear Month" in Leavenworth, we decided to post a pear recipe from our good friends Alex and Joanne Saliby, Leavenworth, WA:   "peared", of course, with either our 2010 Syrah, or our 2010 Cabernet Franc..

Lamb Tagine (Lamb Stew) With Pears, "Peared" with Wedge Mountain Syrah or Wedge Mountain Cab Franc

(from Joanne Saliby)


2 pounds boneless lamb, trimmed, cut into 1" cubes

1 ½ c. onion, diced

3 cloves garlic, minced

2 Tbsp olive or grapeseed oil

½ tsp salt

1/8 tsp Cayenne pepper, or to taste

1 Tbsp finely minced or grated freshginger

1 tsp cinnamon

1/8 tsp cardamom

½ tsp allspice

1 tsp cumin

½ tsp. coriander

2 cups dry red wine

1 tsp honey

¼ cup (or to taste) chopped cilantro

¼ cup flat leaf parsley, chopped

2 Tbsp finely chopped fresh mint leaves

2 firm pears, peeled: one diced, one sliced

2 Tbsp unsalted butter

1/2 cup toasted slivered almonds


Put the lamb into a plastic bag with 1 Tbsp olive oil, the cinnamon, cardamom, coriander, allspice, cumin, cayenne and salt. Shake to coat the meat well. Refrigerate several hours or overnight.

To cook: Cook onion, garlic in oil till softened. Add ginger and cook a few seconds longer. Do not brown. Remove from pan. Saute the lamb in 1 – 2 Tbsp of oil until browned. Add red wine. Cook until wine is reduced by half. Return onion mixture to pan. Add low sodium beef or chicken broth to barely cover. Stir, then cover the mixture and cook on low or in 300' oven until tender, about 1 hour. Add honey, diced pear (or apple), parsley, mint and cilantro. Simmer, covered, about 7 minutes. Serve over bulgar, couscous, or brown rice. Top with toasted slivered almonds.

While this is cooking, melt butter in non-stick skillet. Briefly saute' pear or apple until barely softened and browned. Serve beside the lamb and rice.

Wine recommendation:   Wedge Mountain Syrah or Wedge Mountain Cab Franc