Braised Lamb with Almonds and Mint

By á-2799

Ingredients

• 2 lb trimmed lamb shoulder, cut into 1 1/2" cubes
• 1 tsp kosher salt
• 1 //2 tsp pepper
• 2 tbsp olive oil
• 2 c chopped onions
• 6 garlic cloves, chopped
• 3/4 c dry red wine
• 2 c canned tomato juice
• 1 c chicken broth
• 1 tsp ground cumin
• 1/2 tsp hot Hungarian paprika
• 1 medium carrot, chopped (3/4 c)
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp frozen peas, defrosted and warmed in microwave
• 2 tbsp slivered almonds, toasted
• 1 tbsp chopped fresh mint

Preparation

Step 1

Season lamb with 1 tsp salt and 1/2 tsp pepper. Heat olive oil in a large pot over medium heat. Working in batches, cook lamb until golden brown on all sides, 7-8 minutes per batch. Using a slotted spoon, transfer browned lamb to a medium bowl and set aside.
Add onions to same pot and cook over medium heat, stirring occasionally, until slightly softened and light golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant and beginning to brown, about 1 minute. Add wine and reserved browned lamb along with any accumulated juices. Simmer lamb until liquid is reduced by half, about 5 minutes. Stir in tomato juice, chicken broth, ground cumin, hot paprika and 1/2 cup water; bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until lamb is tender and sauce is thickened about 1 hour 30 minutes.
Add chopped carrot and cook uncovered, stirring occasionally, until carrot is tender and sauce is thickened, about 15 minutes. Stir in parsley. Transfer braised lamb to a large bowl. Garnish lamb with peas, almonds, and mint.