Hunger Games Stew with Dried Plums

Ingredients 3 pounds lamb (shoulder or leg) ½ cup red wine vinegar 1 teaspoon ground cumin 4 cloves garlic, minced ¼ cup vegetable oil 2 teaspoons kosher salt ½ teaspoon ground pepper 1 large red onion, thinly sliced 1 green bell pepper, sliced ½ bunch cilantro, finely chopped ½ bunch parsley, finely chopped 6 cups beef stock 1 bay leaf ½ pound frozen yucca 2-3 carrots, medium sized 9 ounce container dried plums, pitted and chopped (Elizabeth Carrion)

Step 1 To prepare marinade, in a deep dish, mix the vinegar, oil, garlic, cumin, salt and pepper. ¼ cup vegetable oil, and some salt and black pepper. (Elizabeth Carrion)

Step 2 Cut the meat into 2 inch cubes and add to marinade. Set aside at room temperature for one hour or refrigerated overnight. (Elizabeth Carrion)

Step 3 Using a slotted spoon, remove lamb from marinade and brown the meat in a hot deep cast iron skillet. Remove from heat and set aside. (Elizabeth Carrion)

Step 4 Add marinade to the same skillet scraping off the bottom. Then add red onion (reserving a few slices) and bell pepper. Sauté for 5 minutes. (Elizabeth Carrion)

Step 5 Then add stock, cilantro, parsley, lamb and bay leaf. Bring to a boil. Cover and lower to a simmer for one hour. (Elizabeth Carrion)

Step 6 Add yucca and carrots. Continue simmering for 20 minutes. Tip: cut both items the size of steak fries. (Elizabeth Carrion)

Step 7 Discard bay leaf. Then add dried plums and simmer for an additional 10 minutes. (Elizabeth Carrion)

Step 8 Serve with raw onion slices. (Elizabeth Carrion)