This is absolutely delicious; I made it for Shabbos recently and there was not a drop left. It is great over rice over couscous.

2 pounds veal for stew, cut into 1 inch pieces
1 lamb shank
Canola oil
2 cloves garlic, minced
1-½ teaspoons ground cumin
1-½ teaspoons ground coriander
1 large onion, cut into 8 wedges
1 (14-½ ounce) can stewed tomatoes
1 cinnamon stick
1-¼ teaspoons salt
¼ teaspoon cayenne pepper
1 cup water
2 medium sweet potatoes, peeled and cut into 1 ½ inch pieces

In a large Dutch oven over medium high flame, heat 2 tablespoons of oil. Add the lamb shank and the cubed veal and brown all over. Set aside in a bowl.

To that pan add the garlic, cumin and coriander and cook for 30 seconds. Add browned lamb and veal, onion, stewed tomatoes, cinnamon stick, salt, cayenne pepper and water. Raise flame to high and bring mixture to a boil. Cover, reduce heat to low and simmer 45 minutes.

Add sweet potatoes. Cover and cook for 30 minutes or until all is fork tender.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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