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Serves 4-6
2 TBS olive oil
3-1/2 lbs. boneless lamb shoulder, cut into 1-inch cubes
3 garlic cloves, finely chopped
2 medium onions, peeled and diced
3 Tablespoons flour
1 cup dry white wine
2 cups beef stock
1 cup chopped tomatillos
1 teaspoon McCormick Gourmet Collection Ground Cumin
2 teaspoons McCormick Gourmet Collection Ground Dried Rosemary
2 teaspoons McCormick Gourmet Collection Ground Dried Ground thyme
1 McCormick Gourmet Collection Bay leaf
½ teaspoon salt
¼ ground pepper
¼ cup of light sour cream
6 cilantro leaves for garnish
1. In a large casserole, heat oil over med-high heat. Season lamb cubes with salt and pepper, add to casserole and brown well on all sides. Add garlic and diced onions and cook about 8 minutes or until onions are soft. Add wine and cook for 3 minutes, scraping bottom of pan. Add stock, tomatillos, cilantro, thyme and bay leaf. Bring to a boil then reduce heat to low; cover and cook about 1-1/2 hours.
2. Remove meat from casserole and place in large bowl. Reduce sauce over high heat, about 10 minutes or until thickened. Skim off fat and strain sauce over meat, discarding solids. Return the meat and sauce to casserole. (The stew can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat then continue.)
