Braised Lamb With Tomato and Almonds
Updated May 1, 2024
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds lamb shoulder
- salt and pepper
- 1chopped onion
- 1tablespoon minced garlic
- 1cup chopped carrots
- ½cup olives
- 1teaspoon ground cloves
- ½cup red wine
- 2cups canned tomatoes
Nutritional analysis per serving (10 servings)
278 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 428 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
- Step 1
Cut 2 pounds lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Step 2
To the skillet, add onion, garlic, carrots, olives and cloves; cook until fragrant. Add wine, tomatoes with their juice and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1½ to 2½ hours. Garnish: Chopped toasted almonds and cilantro.
Private Notes
Comments
I was afraid that a full teaspoon of cloves would be overpowering, so I used 1/2 tsp cloves, 1/2 tsp cinnamon and 1/4 tsp cayenne for a little kick. Prepared with bone-in shoulder chops and simmered for 2+ hours, the meat was meltingly tender and the flavors mellow and delicious.
I halved the recipe for 2 people. Forgot to buy carrots, so I added chopped cauliflower because that's what I had. As someone suggested, I used about a 1/4 tsp cloves, and a little less of cinnamon and cayenne. Added some feta cheese. Served over egg noodles and with a green side salad. It was delicious but next time I'll probably skip the cinnamon and up the cloves a bit.
This is an amazingly delicious dish. I made it last night per recipe and was shocked how tender the lamb turned out. Melt in your mouth. The cloves had me wondering, but I added them and they turned out to be the star of the show, along with the olives. I dumped a whole can of San Marzano tomatoes in and they cooked up perfectly. Mopped up the gravy with some crusty bread and we were in heaven. Yum.
Cooked this in the oven is cast iron skillet uncovered. Made 3 lbs of chops and used 1 tsp of cloves, 1/2 tsp of cayenne, and 1/2 tsp of cinnamon. Also used fresh grape tomatoes which I use a lot in place of canned. Terrific! Now it will be a household regular. By the way used both kalamata and spanish green olives because a had some of each. Maybe green a little better, but hard to say.