Braised Spiced Lamb
4

Serves 4 to 6

A rich and savory spice paste flavors this dish, which is perfect for cold winter nights. Ladle the stew over rice or pasta, if you like.

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    Ingredients: 
    • Spice Paste
    • 3 cloves garlic, peeled
    • 8 threads saffron
    • 2 teaspoons paprika
    • 1 teaspoon ground cumin
    • 1/4 teaspoon cinnamon
    • 1/2 teaspoon turmeric
    • 1/8 teaspoon cayenne (optional)
    • ***
    • 3 1/2 pounds lamb shoulder, cut into large pieces
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon butter
    • ***
    • 1 teaspoon sea salt, to taste
    • 1/2 teaspoon black pepper
    • 1/2 large yellow onion, chopped (about 1 cup)
    • 1/2 cup chopped cilantro
    • 1/4 cup chopped preserved lemon rind (optional)
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    Method: 

    Mash garlic, saffron, paprika, cumin, cinnamon, turmeric, and cayenne together.

    Heat olive oil and butter in a large casserole or sauté pan and brown meat on all sides. Remove meat and let cool slightly then rub with spice paste. Let stand for at least one hour.

    Add meat back to the pan, add salt and pepper, onion, cilantro and lemon (optional). Add about 2 1/2 cups water. Bring to a boil, reduce heat and simmer, covered tightly for 1 hour, turning lamb occasionally to evenly baste meat. Continue cooking, adding more water if necessary, until lamb is fork tender (another 45 minutes to an hour).

    Remove meat to serving platter, increase heat and reduce sauce until it is thick.

    Nutritional Info: 
    Per Serving:600 calories (440 from fat), 49g total fat, 21g saturated fat, 155mg cholesterol, 140mg sodium, 3g carbohydrate (1g dietary fiber, 1g sugar), 35g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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