Cava's Braised Lamb

20m
Serves 1
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Directions

  1. 1Grab a bowl and add the lamb shoulder cut into chunks.
  2. 2Season the lamb with salt, fresh ground pepper, chili flakes, cumin, ground coriander, and fennel.
  3. 3Lube the lamb with extra virgin olive oil and mix it all together.
  4. 4Cover the lamb and marinate, preferably overnight.
  5. 5Add avocado oil to a hot pressure cooker.
  6. 6Sear the pieces of lamb for about a minute to a minute and a half per side, making sure not to overcrowd the pan.
  7. 7Once all lamb pieces are seared and removed from the pan, add a little more oil.
  8. 8Throw in some chopped shallots and let them soften up and release moisture to pick up the fond from the bottom of the pan.
  9. 9After about two minutes, add a couple of cloves of minced garlic and a tablespoon of tomato paste, stirring until it looks a little bit like rust.
  10. 10Add beef stock, scraping all the fond off the bottom of the pot.
  11. 11Add chopped dates, a cinnamon stick, a bay leaf, and a little bit of oregano to the pot.
  12. 12Put all the lamb back into the pot, close it up, and pressure cook on high for 20 minutes.
  13. 13After 20 minutes, let the pressure release naturally, then open the pot.

Ingredients

  • 1 lb lamb shoulder
  • 2 tbsp extra virgin olive oil
  • 0.5 tbsp coriander
  • 1 tsp cumin
  • 0.5 tsp fennel
  • 0.5 tsp ground ginger
  • 0.5 tsp chili flakes
  • salt
  • fresh ground pepper
  • 2 tbsp avocado oil
  • 1 shallots
  • 2 cloves garlic
  • 1 tbsp tomato paste
  • 1 cup beef stock
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 dates

Equipment

bowlpressure cookerfork

Tips

  • If you don't have a pressure cooker, you can place all ingredients in a crockpot for 8 hours, or in a Dutch oven and place in a 375°F oven for 75 minutes or until tender.
  • Don't overcrowd the pan when searing the lamb.

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