Copycat Cava Braised Lamb

40 mins
Serves 1
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Directions

  1. 1In a bowl, combine lamb shoulder, olive oil, coriander, cumin, fennel, ground ginger, chili flakes, salt and pepper. Mix well and marinate preferably overnight.
  2. 2In a bowl, combine lamb shoulder, olive oil, coriander, cumin, fennel, ground ginger, chili flakes, salt and pepper. Mix well and marinate preferably overnight.
  3. 3In a bowl, combine lamb shoulder, olive oil, coriander, cumin, fennel, ground ginger, chili flakes, salt and pepper. Mix well and marinate preferably overnight.
  4. 4In a pressure cooker, add avocado oil and sear the lamb pieces for about a minute to a minute and a half per side.
  5. 5In a pressure cooker, add avocado oil and sear the lamb pieces for about a minute to a minute and a half per side.
  6. 6In a pressure cooker, add avocado oil and sear the lamb pieces for about a minute to a minute and a half per side.
  7. 7Remove the lamb pieces, add chopped shallots and cook until softened.
  8. 8Remove the lamb pieces, add chopped shallots and cook until softened.
  9. 9Remove the lamb pieces, add chopped shallots and cook until softened.
  10. 10Add garlic and tomato paste, scraping the fond off the bottom. Cook until the tomato paste looks like rust.
  11. 11Add garlic and tomato paste, scraping the fond off the bottom. Cook until the tomato paste looks like rust.
  12. 12Add garlic and tomato paste, scraping the fond off the bottom. Cook until the tomato paste looks like rust.
  13. 13Add beef stock and scrape up the fond.
  14. 14Add beef stock and scrape up the fond.
  15. 15Add beef stock and scrape up the fond.
  16. 16Add chopped dates, cinnamon stick, bay leaf, and oregano.
  17. 17Add chopped dates, cinnamon stick, bay leaf, and oregano.
  18. 18Add chopped dates, cinnamon stick, bay leaf, and oregano.
  19. 19Return the lamb to the pressure cooker. Pressure cook on high for 20 minutes, then allow the pressure to release naturally.
  20. 20Return the lamb to the pressure cooker. Pressure cook on high for 20 minutes, then allow the pressure to release naturally.
  21. 21Return the lamb to the pressure cooker. Pressure cook on high for 20 minutes, then allow the pressure to release naturally.

Ingredients

  • 1 lb lamb shoulder
  • 1 lb lamb shoulder
  • 1 lb lamb shoulder
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp 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
  • 0.5 salt
  • 0.5 salt
  • 0.5 salt
  • 0.5 pepper
  • 0.5 pepper
  • 0.5 pepper
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 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
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano

Equipment

bowlpressure cooker