Review/Rate this Recipe Save to MyRecipes Rating:

Title: Braised Shoulder Of Lamb With Cinnamon, Ginger And Clove
Yield: 4

Ingredients

      2 lb diced shoulder of lamb; (1/2
           - inch dice)
      1 md carrot; peeled and chopped
      1    ; (mirepoix)
      1    shallot; peeled and chopped
      1    ; (mirepoix)
    1/2    leek; peeled and chopped
      1    ; (mirepoix)
      2    cloves garlic
      2 pt quality lamb stock; lightly
           -thickened
      1    ; and dark
      1    plum tomato; cut into 8
           -pieces
      1    glass red wine
      1    inch fresh ginger; peeled
           -and left
      1    ; whole
      4    cloves
      2    inches cinnamon stick
      1 tb fresh thyme; chopped
      1 tb fresh rosemary; chopped
     10    coriander seeds
    1/2    red and 1/2 yellow and 1/2
           -green pe; pper, diced 1/6 i
      1    courgette; diced 1/6 inch
    1/4    aubergine; diced 1/6 inch

Instructions

Fry off the meat and drain in a colander.

Fry the leek, carrot and shallot until golden brown. Add ginger, cloves,
garlic, cinnamon, coriander seeds, thyme and rosemary.

Add the red wine and reduce to nothing. Add plum tomato and stock. Add
the lamb and cook until tender. Taste and adjust seasoning as required.

Cook and add peppers, courgette and aubergine. Serve in a bowl with
crushed new potatoes with basil pesto.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.

Reviews