Featured Recipe

Heat lamb, 8 cups stock, the tomatoes, garbanzo beans, lentils, and quartered onion in Dutch oven to boiling; reduce heat. Simmer, uncovered, skimming foam and fat occasionally, until lamb is very tender, 1 1/2 to 2 hours.

Remove lamb from Dutch oven; let stand until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces.

Skin any fat from surface of stock mixture in Dutch oven. Add lamb, apples, chopped onions, prunes, pomegranate juice, and apricots. Heat to boiling; reduce heat. Simmer 1 hour, skimming fat occasionally from surface.