• 4 pounds lamb, cubed
  • 2 onions diced
  • 3 cloves garlic, whole or minced
  • 1 pound mushroom, sliced
  • 2/3 cup apricot preserves
  • 1 cup dry red wine
  • ½ cup water
  • ¼ tsp. pepper
  • 2 bay leaves


Preheat oven to 350.

Place vegetables, apricot preserves, liquid, and seasoning into a medium bowl. Mix until combined. Place meat in roasting pan and pour apricot mixture over it. Bake covered for 2 to 2 ½ hours.

Check meat during baking. You may want to mix it so that the flavor of juice gets well absorbed. When done, remove from oven and allow to cool. Refrigerate for a few hours or overnight.

Preheat oven to 300. Return meat to sauce and reheat for 30 minutes. Serve warm.