Lamb Casserole - cooking recipe

Ingredients

4 lbs lamb, cut in stew size cubes
3 onions, sliced
1 cup crushed tomatoes, with liquid
1/2 cup water
1 cup dried apricot, diced (or not)
3 garlic cloves
1 tablespoon oregano
1 cup Chardonnay wine
1/2 teaspoon cinnamon
1 pinch saffron (combined)
oil, as needed

Preparation

In a large pan, heat oil. In the meantime, combine the Chardonnay, cinnamon and saffron in a small bowl and set aside for about 15 minutes. Brown lamb pieces and sear on all sides. Remove pieces as they brown and put in a large ovenproof casserole. Lay the sliced onions on top of the meat. In a large bowl combine remaining ingredients and infused wine. Stir well and pour over the lamb and onions. Cover casserole with foil and bake at 350 for about 2 hours, until meat is tender. It will not overcook. The aroma when you remove the foil is amazing. Serve with horseradish mashed potatoes or noodles if not during Passover.