2 pounds lamb shoulder or leg, cut into 2-inch chunks
1 large yellow onion, thinly sliced
2 garlic cloves, minced
1 1/2 cups dry red wine
2 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 (8-ounce) bag dried plums (prunes), sliced in half
In a large pot such as a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add half the lamb and brown on both sides, about 3 minutes per side. Transfer to a bowl. Add the remaining olive oil and brown the remaining lamb, then transfer to the bowl. Lower the heat to medium. Add the onions and cook until soft, stirring frequently. They'll take on the brown color from the meat, but shouldn't caramelize. After about 8 minutes, when the onions are soft, add the garlic and cook for a minute, but don't let the garlic burn. Add the wine and broth and bring to a simmer, scraping up the browned bits on the bottom of the pot. Add the browned lamb along with the cumin, salt, and pepper. Cover and simmer for about 30 minutes, stirring occasionally. Add the dried plums and simmer uncovered for 45 minutes, stirring occasionally. If you find the stew getting too thick, add up to another 1/2 cup of water or wine. Serve with bread or other side of your choice.