Lamb Stewed with Sausage Apricots and Sun Dried Plums

A hearty stew for holiday crowds.

1 lb favorite Italian sausages, cut into 2-inch lengths, I mixed sweet and hot

3.5-4 lb boneless leg of lamb, cut into 2-inch pieces

2 medium yellow sweet onions, sliced

3 carrots, sliced

3 cloves garlic, minced

1 Tbsp fresh rosemary, chopped slightly

15 oz can petite diced tomatoes, drained, liquids reserved

1 quart chicken broth

water as needed

8-10 sun dried plums (prunes)

8-10 dried apricots

Preheat oven to 350F.  Brown the lamb cubes in a dash of oil in a large Dutch oven.  Allow cubes to brown on all side with plenty of air in between so they brown, and do not boil.  

Season the cubes with salt and pepper as they brown.  Work in batches and set cubes aside in a bowl when done.  Follow this by browning the sausage pieces in another dash oil as needed.  Set aside.

Sauté the onions and carrots in another dash of oil in the pot.  Cook about 10-12 minutes, until beginning to brown.  Add the rosemary and garlic and cook another 2-3 minutes.  Set aside in a bowl.

Finally cook the tomatoes in the pot with a good dash oil.  Allow the tomatoes to sizzle over fairly high heat, stirring often.  Let the tomatoes darken to develop their flavor.  Cook at least 5-7 minutes.

Now return all the veggies and meats to the pot and add the broth, reserved tomato liquid and just enough water to barely cover the meat.  Nestle apricots and plums into stew.

Cover and cook in oven (or alternatively on stovetop) for an hour.  Check for doneness, stirring gently.  Cook another 15-20 minutes if necessary.

Serve stew with pasta or mashed potatoes.  Serves 6-8.