Recipe for Braised Shoulder of Lamb with Cinnamon, Ginger and Clove

Site Search Engine - Search Over 300,000 Recipes

Yield:

4 servings

Ingredients:

Amount	Ingredient
2 lb	Diced shoulder of lamb, (1/2 inch dice)
1 med	Carrot, peeled and chopped (mirepoix)
1 x	Shallot, peeled and chopped (mirepoix)
1/2 x	Leek, peeled and chopped (mirepoix)
2 x	Cloves garlic
2 pt	Quality lamb stock, lightly thickened and dark
1 x	Plum tomato, cut into 8 pieces
1 x	Glass red wine
1 x	Inch fresh ginger, peeled and left whole
4 x	Cloves
2 x	Inches cinnamon stick
1 tbl	Fresh thyme, chopped
1 tbl	Fresh rosemary, chopped
10 x	Coriander seeds
1/2 x	Red and 1/2 yellow and 1/2 green pepper, diced 1/6 inch
1 x	Courgette, diced 1/6 inch

Instructions:

Instructions: Fry off the meat and drain in a colander.

Fry the leek, carrot and shallot until golden brown. Add ginger, cloves, garlic, cinnamon, coriander seeds, thyme and rosemary.

Add the red wine and reduce to nothing. Add plum tomato and stock.

Add the lamb and cook until tender. Taste and adjust seasoning as required.

Cook and add peppers, courgette and aubergine. Serve in a bowl with crushed new potatoes with basil pesto.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Braised Shortribs with Roasted Ribsteak and Horseradish-Dressed Frissee Salad :: Braised Shoulder of Lamb with Two Bean Mash Prunes and Warm Provencal Salad ...