Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Braised Shoulder of Lamb with Cinnamon, Ginger and Clove

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

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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.