Middle Eastern Lamb & Cranberries | Dinner with Daryeal

In episode 3, resident Grace shares a recipe she learned back in her college days when she majored in Home Economics Education. Grace says to this day it’s the best recipe she’s ever made!

In one of Grace’s Home Economic courses the focus was on demonstration techniques. The class had a special guest, a woman representing the American Lamb Council who gave a cooking demonstration and prepared this classic recipe for Middle Eastern Lamb with Whole Cranberries Stew.

Grace has served this recipe for years at parties – topped over either rice or noodles – and it has always been a crowd favorite.

I’ve made this recipe for years – it’s easy to serve, you just scoop it out of the casserole dish and put it over rice or noodles. And people at parties I’ve had over the years have really enjoyed it.

Not only is it easy to make with very few ingredients, but as an added bonus, guests are able to easily serve themselves. This will allow you to continue to host and engage with the rest of your group, making it a seamless dinner service without any interruption of the fun!   

Watch Chef Daryeal prepare Grace’s recipe and be sure to follow his advice specifically on how to prepare the lamb, taking care not to overcook it. Daryeal adds his own step of finishing the dish in the oven allowing the lamb to tenderize, give time for all the spices to marinate, and create a rich gravy texture.

Want to try it for yourself? Follow along with Daryeal or check out the full recipe below!

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Middle Eastern Lamb & Cranberries

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• Total Time: 80-90 minutes
• Yield: 12 Servings 1x

Ingredients

Scale 1x2x3x

• 4 pounds lamb, boned
• 2 teaspoons salt
• ¼ teaspoon pepper
• 1 ½ cups onion, chopped
• 1 6-ounce can of tomato paste
• 1 clove garlic, minced
• 1 bottle of burgundy wine
• 1 ¾ cups water
• 1 ¼ cups whole cranberry sauce
• ½ teaspoon ginger, ground
• ½ teaspoon dried oregano

Instructions

1. Preheat oven to 325°F.

2. Cut the lamb into even bite-sized pieces. Brown the lamb in a medium frying pan, just long enough to sear the outside of the meat. Transfer to an oven-safe pot.

3. Add to the pot the salt and pepper, chopped onions, tomato paste, minced garlic, the bottle of wine (yes, the whole bottle), water, whole cranberry sauce, ground ginger, and oregano, and mix well.

4. Cover the pot with tinfoil and place in the oven to simmer for 45 minutes, until the lamb is tender, and the stew has a gravy-like consistency – take care not to overcook the lamb. Add some additional water if the stew is too thick to your liking.

5. Serve topped over rice or noodles.

• Category: Dinner
• Cuisine: Middle Eastern