Sweet and Sour Lamb Stew

Name: Sweet and Sour Lamb Stew
Ingredients: 1 ½ pound boneless leg of lamb (cut into bite size chuncks); 2 tablespoons all-purpose flour; ½ teaspoon kosher salt (plus more for seasoning); ¼ teaspoon freshly cracked black pepper (plus more for seasoning); ¼ cup olive oil; 1 medium Maui or Vidalia sweet onion (peeled, halved lengthwise then sliced crosswise into thin strips); 2 cups chicken broth (plus up to 2 cups more more as needed); ⅓ cup apple cider vinegar (or as much as ½ cup if you like the sharpness); 2 tablespoons tomato paste; 2 tablespoons brown sugar; 1 cup dried currants; 1 ½ ounce toasted pine nuts (about ½ cup); mint sprigs (as garnish, optional)

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One of the best features of this delicious and simple Sweet and Sour Lamb Stew is that it tastes even better a day or two after it's made.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.

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Ingredients

1 ½ pound boneless leg of lamb (cut into bite size chuncks)
2 tablespoons all-purpose flour
½ teaspoon kosher salt (plus more for seasoning)
¼ teaspoon freshly cracked black pepper (plus more for seasoning)
¼ cup olive oil
1 medium Maui or Vidalia sweet onion (peeled, halved lengthwise then sliced crosswise into thin strips)
2 cups chicken broth (plus up to 2 cups more more as needed)
⅓ cup apple cider vinegar (or as much as ½ cup if you like the sharpness)
2 tablespoons tomato paste
2 tablespoons brown sugar
1 cup dried currants
1 ½ ounce toasted pine nuts (about ½ cup)
mint sprigs (as garnish, optional)