Braised Spiced Lamb

Braised Spiced Lamb

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.
  • 3 cloves garlic, minced
  • 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 pound lamb shoulder, cut into large pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1 teaspoon fine sea salt, to taste
  • 1/2 teaspoon black pepper
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped preserved lemon rind (optional)
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In a small bowl, mix together garlic, saffron, paprika, cumin, cinnamon, turmeric and cayenne; set aside.

Heat oil and butter in a large Dutch oven or skillet and brown lamb on all sides. Remove lamb and let cool slightly then rub with spice mixture. Let stand for at least one hour.

Add lamb back to the pan, add salt and pepper, onion, cilantro and preserved lemon. 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. Continue cooking, adding more water if necessary, until lamb is fork tender, another 45 minutes to an hour.

Remove lamb to serving platter and cover. Increase heat and reduce sauce until thick, then serve alongside lamb.
Nutritional Info: 
Per Serving: 600 calories (440 from fat), 49g total fat, 21g saturated fat, 155mg cholesterol, 140mg sodium, 3g carbohydrates, (1 g 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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