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Lamb Tzimmes

Lamb Tzimmes Related:   gluten-free, meat, Passover, Rosh Hashanah, Shabbat, Sukkot

Prep time: 30 min

Cook time: 3 hr

Yield: 4 servings

My mom cooked lamb tzimmes every year for Passover. This is my modern interpretation, using North African spices and harissa, a North African hot chile sauce, for added richness and depth.


  • 2 pounds lamb stew meat, cut into 2‐inch cubes
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 3 cloves garlic, sliced thin
  • 1 cup chicken stock
  • 1 cup red wine
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 cinnamon stick
  • ½ cup dried apricots
  • 1 large sweet potato, cubed
  • 1 tablespoon harissa
  • ½ cup cilantro leaves
  • Salt and pepper


  • Preheat oven to 275 degrees. Season the lamb with salt and pepper liberally. In a Dutch oven, heat the oil until it is smoking and sear the lamb over high heat. Remove lamb when evenly browned. Add onion and garlic to the pan and lower heat. Cook 5 minutes. Add red wine and reduce liquid by half. Add spices, apricots, stock, harissa, lamb and sweet potatoes to pot. Cover it and place the pot in the oven for 1½ hours. Add cilantro and serve.

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