On New Year’s Eve, we always have a small gathering of friends for dinner, games and a painting class of some sort. Blessed with a growing circle of friends who wish to spend the holiday with us, I’m challenged to serve quality food for larger and larger numbers. I’ve done roasts, which are less work, but better suited to formal sit-downs than mingling parties; and kabobs, which may be better for wandering guests, but take tremendous time, both in prep and during the party. This year, with nearly 30 people packed into our small home, a lamb stew seemed a cozy, hearty option — and one I could make ahead and keep warm in a crock pot. Add crumbled feta cheese, cous cous and tzatziki for a Greek party spread that didn’t disappoint.

Stew:

• Olive oil
• Flour
• Fresh ground pepper
• 3 lbs boneless leg of lamb, cut into 1-2″ chunks
• 1/2 C cognac
• 1/2 C sherry vinegar
• 2 T red currant jelly
• 2 T tomato paste
• 5 cloves garlic, diced
• 1 cup dry red wine
• 2 cups beef stock (I use Kitchen Basics unsalted stocks)
• 1/2 C fresh parsley, chopped
• 1/8 C fresh oregano, chopped
• 2 sprigs rosemary and 8 sprigs thyme, bundled and tied with kitchen twine
• 1 onion, cut into thin slices
• 4 carrots, cut into 1″ chunks 

Tzatziki:

• 1 C plain Greek yogurt (fat content is up to you, but 2 percent is a good choice)
• 1-2 cloves garlic, diced
• 1 cup grated cucumber, strained to reduce water
• 1/3 C fresh dill, chopped
• 1/4 C olive oil
• Juice of one lemon

Cous cous:

• 1 C whole wheat cous cous
• 1 C water
• Handful of dried apricots, finely chopped
• Handful of dried prunes finely chopped
• Pine nuts, about 1/2 C, toasted under broiler until golden

1. Preheat oven to 350. Coat lamb in flour and pepper. Heat Dutch oven on medium and add a thin layer of olive oil. Brown outside of lamb pieces in small batches in the oil and set aside.
2. Add cognac to pan, stirring and scraping to loosen cooked bits from bottom of pan. Add sherry vinegar, jelly, tomato paste, garlic, wine, stock, parsley, oregano, herb sprigs and onion. Stirring occasionally, bring to a boil and reduce to a simmer.
3. Add carrots and lamb, all should be just barely immersed in liquid (add a little more stock if needed), cover and place in oven for about an hour (longer for tougher cuts of lamb, such as shoulder). Uncover for final 10 minutes of cooking time. 
4. At this point, you can keep warm in crock pot up to 4 hours, or refrigerate/freeze until ready to use. Serve with cous cous, feta cheese and tzatziki. 
5. To prepare tzatziki: Combine all ingredients, mix well and refrigerate until ready to serve.
6. A few minutes before serving stew, prepare cous cous: Boil water, add cous cous and remove from heat. When fully cooked, fluff with fork and add dried fruit and pine nuts.