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Cranberry Lamb Stew

4 tb Oil
1 Onion; chopped
2/3 c Chicken stock
2/3 c Cranberry sauce
Sugar to taste
2 lb Lean lamb cubed
1 1/4 c Red wine
3 Tomatoes peeled and chopped; blanch in boiling water for easier peeling
1/2 ts Ground ginger
Salt and pepper to taste

Heat oil in a frypan. Add lamb in batches and brown. Remove lamb as it is browned. Add onion and saute till soft, but not brown. Stir in wine, stock and tomatoes, and bring to a boil. Return lamb to pan and mix well. Simmer 45 minutes. Stir in cranberry sauce, ginger, sugar, salt and pepper. Simmer for additiional 30 minutes or till tender. Taste and add more salt, pepper, sugar as necessary.

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