Copycat Cava Braised Lamb
Directions
- 1In a bowl, combine lamb shoulder, olive oil, coriander, cumin, fennel, ground ginger, chili flakes, salt and pepper. Mix well and marinate preferably overnight.
- 2In a pressure cooker, add avocado oil and sear the lamb pieces for about a minute to a minute and a half per side.
- 3Remove the lamb pieces, add chopped shallots and cook until softened.
- 4Add garlic and tomato paste, scraping the fond off the bottom. Cook until the tomato paste looks like rust.
- 5Add beef stock and scrape up the fond.
- 6Add chopped dates, cinnamon stick, bay leaf, and oregano.
- 7Return 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
- 2 tbsp olive oil
- 0.5 tbsp coriander
- 1 tsp cumin
- 0.5 tsp fennel
- 0.5 tsp ground ginger
- 0.5 tsp chili flakes
- 0.5 salt
- 0.5 pepper
- 2 tbsp avocado oil
- 1 shallot
- 2 garlic cloves
- 1 tbsp tomato paste
- 1 cup beef stock
- 1 cinnamon stick
- 1 bay leaf
- 4 dates
- 0.5 tsp oregano
Equipment
bowlpressure cooker
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