Lamb and Onions

This is comfort food in all ways, perfect for the snowy weekend we are getting. It is not colourful, beautiful or artistically arranged, but it IS delicious, sweet, comforting and filling. I’ve been making this for years and can’t believe I haven’t blogged it yet. For us, it is one of those dishes where the leftover lamb becomes even more exciting than the leg of lamb it was first served as!

2-3 cups cooked lamb, cubed
2 large onions, chopped
1 clove garlic, minced
1/4 cup sherry
1/4 cup water
1/4 tsp. thyme
1 bay leaf
1/4 tsp. cinnamon
3 Tbsp. butter
1/2 tsp. salt
black pepper to taste

Sauté the onions and garlic in butter until they are soft. Add the rest of the ingredients. Cover it with a lid and keep it at a slow simmer for about an hour, stirring occasionally. It will become glossy and a little bit sticky. Serve it over rice and enjoy!

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