Braised Lamb with Almonds and Mint

By tammy1365

by Mario Leon

Ingredients

• 2 pounds trimmed lamb shoulder, cut into 1 1/2"-2" cubes
• 1 teaspoon kosher salt plus more for seasoning
• 1/2 teaspoon freshly ground black pepper plus more for seasoning
• 2 tablespoons olive oil
• 2 cups chopped onions
• 6 garlic cloves, chopped
• 3/4 cup dry red wine
• 2 cups canned tomato juice
• 1 cup low-salt chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoons hot Hungarian paprika
• 1 medium carrot, chopped (about 3/4 cup)
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons frozen peas, defrosted and warmed in microwave
• 2 tablespoons slivered almonds, toasted
• 1 tablespoon chopped fresh mint

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Season lamb with 1 teaspoon salt and 1/2 teaspoon
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.