-
Braised Shoulder Of Lamb With Cinnamon, Ginger And Clove
Ingredients
- 2 lb Diced shoulder of lamb, (1/2 inch dice)
- 1 med Carrot, peeled and minced (mirepoix)
- 1 x Shallot, peeled and minced (mirepoix)
- 1/2 x Leek, peeled and minced (mirepoix)
- 2 x Cloves garlic
- 2 pt Quality lamb stock, lightly thickened and dark
- 1 x Plum tomato, cut into 8 pcs
- 1 x Glass red wine
- 1 x Inch fresh ginger, peeled and left whole
- 4 x Cloves
- 2 x Inches cinnamon stick
- 1 Tbsp. Fresh thyme, minced
- 1 Tbsp. Fresh rosemary, minced
- 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
- 1/4 x Aubergine, diced 1/6 inch
Directions
- Fry off the meat and drain in a colander.
- Fry the leek, carrot and shallot till golden. Add in ginger, cloves, garlic, cinnamon, coriander seeds, thyme and rosemary.
- Add in the red wine and reduce to nothing. Add in plum tomato and stock.
- Add in the lamb and cook till tender. Taste and adjust seasoning as required.
- Cook and add in peppers, courgette and aubergine. Serve in a bowl with crushed new potatoes with basil pesto.
Similar Recipes
Leave a review or comment