Braised Spiced Lamb

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Braised Lamb

We like lamb around here.  We like them stewed and tender, or rather in this version, braised and tender.  Although the weather has been hot, for some reason we felt like having lamb.  Perhaps because it just has that very special taste that distinguishes it from all other kinds of meats, and make it more palatable.  Anyway, we weren't sure.  But on one hot summer evening lamb it was.

We wanted to experiment with different spices besides the usual rosemary and thyme.  Hence we decided on some more exotic ingredients such as cumin and coriander, which we don't use all that often (especially coriander; sometimes the cumin finds itself into chili spices).  The result was delicious!  The lamb was tender and had a very nice flavor.  The spices were not overwhelming either, though, look at all those spices in there!  We paired the lamb with some leftover potato wedges, and the combined mix of flavors worked extremely well and left us completely satisfied.

Recipe
Braised Spiced Lamb
1 TBSP ground cumin
1 TBSP ground coriander
2 TSPS dried thyme
2 TSPS dried rosemary
2 TBSP curry powder
1/2 TSP coarse salt
1 CUP + 1 TBSP olive oil
4 1/2 pound of lamb stew chunks
6 cups chicken stock
4 garlic cloves, peeled and minced

Mix 1 cup of oil with the spices and rub the mixture all over the lamb chunks.  Place the lamb chunks in a baking dish and cover overnight.

Add 1 TBSP oil to a dutch oven and brown the lamb, about 10 minutes.  Add stock and garlic, bring to a boil, and then turn down the heat and let simmer for about 2 hours and 45 minutes.  Check to see if the lamb is falling off the bone tender before serving.

Enjoy!