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Lamb Stew with Red Wine

4 pounds lamb stew cubes
1 tablespoon cumin
½ teaspoon pepper
2 teaspoons minced garlic
1 onion, chopped
2 carrots, chopped
2 tablespoons olive oil
1 (29 ounce) can whole tomatoes, undrained
1 cup red wine
1 cup beef stock
1-1/2 cups barley

Place all ingredients in a crock pot. If there is not enough liquid to cover, add more wine and beef stock in equal proportions. Cook on low heat.