Cava's Braised Lamb

20 mins
Serves 1
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Directions

  1. 1Grab a bowl and add the lamb shoulder cut into chunks.
  2. 2Grab a bowl and add the lamb shoulder cut into chunks.
  3. 3Grab a bowl and add the lamb shoulder cut into chunks.
  4. 4Season the lamb with salt, fresh ground pepper, chili flakes, cumin, ground coriander, and fennel.
  5. 5Season the lamb with salt, fresh ground pepper, chili flakes, cumin, ground coriander, and fennel.
  6. 6Season the lamb with salt, fresh ground pepper, chili flakes, cumin, ground coriander, and fennel.
  7. 7Lube the lamb with extra virgin olive oil and mix it all together.
  8. 8Lube the lamb with extra virgin olive oil and mix it all together.
  9. 9Lube the lamb with extra virgin olive oil and mix it all together.
  10. 10Cover the lamb and marinate, preferably overnight.
  11. 11Cover the lamb and marinate, preferably overnight.
  12. 12Cover the lamb and marinate, preferably overnight.
  13. 13Add avocado oil to a hot pressure cooker.
  14. 14Add avocado oil to a hot pressure cooker.
  15. 15Add avocado oil to a hot pressure cooker.
  16. 16Sear the pieces of lamb for about a minute to a minute and a half per side, making sure not to overcrowd the pan.
  17. 17Sear the pieces of lamb for about a minute to a minute and a half per side, making sure not to overcrowd the pan.
  18. 18Sear the pieces of lamb for about a minute to a minute and a half per side, making sure not to overcrowd the pan.
  19. 19Once all lamb pieces are seared and removed from the pan, add a little more oil.
  20. 20Once all lamb pieces are seared and removed from the pan, add a little more oil.
  21. 21Once all lamb pieces are seared and removed from the pan, add a little more oil.
  22. 22Throw in some chopped shallots and let them soften up and release moisture to pick up the fond from the bottom of the pan.
  23. 23Throw in some chopped shallots and let them soften up and release moisture to pick up the fond from the bottom of the pan.
  24. 24Throw in some chopped shallots and let them soften up and release moisture to pick up the fond from the bottom of the pan.
  25. 25After 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.
  26. 26After 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.
  27. 27After 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.
  28. 28Add beef stock, scraping all the fond off the bottom of the pot.
  29. 29Add beef stock, scraping all the fond off the bottom of the pot.
  30. 30Add beef stock, scraping all the fond off the bottom of the pot.
  31. 31Add chopped dates, a cinnamon stick, a bay leaf, and a little bit of oregano to the pot.
  32. 32Add chopped dates, a cinnamon stick, a bay leaf, and a little bit of oregano to the pot.
  33. 33Add chopped dates, a cinnamon stick, a bay leaf, and a little bit of oregano to the pot.
  34. 34Put all the lamb back into the pot, close it up, and pressure cook on high for 20 minutes.
  35. 35Put all the lamb back into the pot, close it up, and pressure cook on high for 20 minutes.
  36. 36Put all the lamb back into the pot, close it up, and pressure cook on high for 20 minutes.
  37. 37After 20 minutes, let the pressure release naturally, then open the pot.
  38. 38After 20 minutes, let the pressure release naturally, then open the pot.
  39. 39After 20 minutes, let the pressure release naturally, then open the pot.

Ingredients

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