Passover-Inspired Braised Lamb With Dried Fruit

By Mark Bittman and Sam Sifton

Passover-Inspired Braised Lamb With Dried Fruit
Grant Cornett
Total Time
3 hours, largely unattended
Rating
4(352)
Comments
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This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat without a lot of work.

Featured in: Feast in the South

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Ingredients

Yield:At least 8 servings
  • 1lamb shoulder, boned, about 4 pounds
  • Kosher salt and pepper to taste
  • 1large onion, peeled
  • 1tablespoon minced garlic
  • 1tablespoon minced ginger, or 1 teaspoon dried
  • 1cinnamon stick
  • 1tablespoon ground cumin
  • 2tablespoons ground coriander
  • 10allspice berries or a pinch of ground allspice
  • ½ to ¾bottle not-too-soft red wine
  • ¾cup pitted prunes
  • ¾cup pitted apricots
  • Chopped parsley or cilantro for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

596 calories; 39 grams fat; 17 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 31 grams protein; 804 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a ½ bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn’t evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.

  2. Step 2

    When the meat is very tender — after about 2½ hours — uncover. Check and adjust the seasoning as necessary, garnish and serve.

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Ratings

4 out of 5
352 user ratings
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Comments

Peter

I'm not sure what is considered a not-too-soft red wine. Does anyone have a recommendation?

Wendy

I intentionally make it at least a day, if not 2 ahead. I take it out of the fridge about 2 1/2 hours before serving and reheat it for about 45 minutes, on medium til I get it up to a simmer and then on extra low. It practically falls apart when you take it out to serve it - barely need to slice it.

Susan

Do you really put the onion in whole and not sliced?

Nancy in Boise

Made this for Pesach this year, one day ahead as suggested. Made with 7# leg of lamb. It was just okay for me. I enjoyed it, but don't think I'd make it again. However, it was fun to try something new this year.

Harbor Diner

I can't believe there have been no comments on dealing with the fat. I made the mistake of just going with the deboned shoulder I got from the butcher without removing any fat. Very happy I made this a day in advance because I needed to separate out the meat and sauce to remove the heavy layer of fat. Also, not sure on the best way to serve the hunk of shoulder - it doesn't slice in any attractive way. Flavor is good but I did up the spices. I'll be reheating per other comments.

AR

Stuffing this filling into a matzo crust, as in this recipe, totally kicks up the wow factor! https://theeatingemporium.com/passover-lamb-mina/

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