Braised Lamb With Red Wine Coffee And Cardamom Recipes

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BRAISED LAMB WITH RED WINE AND PRUNES



Braised Lamb With Red Wine and Prunes image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds lamb shoulder
1 cup pitted prunes
1 tablespoon minced garlic
Salt and pepper
1 chopped onion
2 teaspoons minced ginger
1/4 teaspoon cinnamon
1 1/2 cup red wine
1/2 cup stock or water

Steps:

  • Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
  • Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams

BRAISED LAMB WITH RED WINE, COFFEE, AND CARDAMOM



Braised Lamb With Red Wine, Coffee, and Cardamom image

Make and share this Braised Lamb With Red Wine, Coffee, and Cardamom recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Scandinavian

Time 2h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

1/2 cup whole green cardamom pods
1 (750 ml) bottle dry red wine
1 (750 ml) bottle dry white wine
1/2 cup honey, divided
1/2 cup whole espresso beans
15 garlic cloves
10 small sardines packed in oil, drained (from 3.75 ounce can)
8 fresh thyme sprigs
1 lemon peel, removed in strips with vegetable peeler
7 lbs lamb shoulder, boned, rolled, tied
5 tablespoons all-purpose flour, divided
1/4 cup 1/2 stick butter
1 teaspoon chopped fresh thyme

Steps:

  • Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade.
  • 2 Place lamb and marinade in resealable plastic bag. Chill overnight.
  • 3 Preheat oven to 350°F Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off stirng.
  • 4 Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce.

Nutrition Facts : Calories 1793.3, Fat 121.4, SaturatedFat 54, Cholesterol 401.7, Sodium 391.2, Carbohydrate 37, Fiber 0.4, Sugar 25.2, Protein 89.3

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