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