When my kids were in elementary school, I volunteered to create a school community cookbook. It was one of my favorite projects. It began as a simple email to the community asking for favorite family recipes. It turned into a diverse and wonderfully creative collection of delicious food.  This recipe is one of my favorites from the book. If you’re not a fan of lamb you can substitute the meat. It’s an easy weeknight dish and you might already have some of the ingredients in your pantry.

• 1/4 cup of raisins
• 1/4 currants
• 3 tablespoons olive oil
• 2 cups onion, finely chopped
• 1 tablespoon garlic, minced
• 1 pound ground lamb
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground pepper
• 1/2 teaspoon of cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 cup tomato paste
• 1 cup chopped fresh tomato (boxed Pomi tomatoes are perfect)
• 1/3 cup honey (or to taste)

Pour 1 cup of boiling water over the raisins and currants and let sit for 20 minutes. Strain and set the fruit aside.

Heat the olive oil in a skillet or Dutch oven over high heat. Add the onion and cook until translucent. Add the garlic and cook 1 more minute. Remove the onion and garlic from the pan and set aside in a bowl. Add the lamb to the skillet and cook until it’s no longer pink. Drain off the excess oil.

Add salt, pepper, cinnamon, cayenne, tomato paste, tomatoes, honey, sauteed onions and garlic and the softened currants and raisins.

Cook for about 5 more minutes over medium heat and taste for seasonings. If you want if spicier, add more cayenne or add honey if you like it sweeter.

Serve with rice or warm pita triangles. I added a dollop of greek yogurt too. This recipe makes 6 cups.

Inspiration: CHS in the Kitchen