With sweet dried apricots, intense lemon, and aromatic spices, this braised lamb is the best way to bridge the gap in between winter season and spring.
I believed I was headed to Morocco with this dish, but I took an incorrect turn somewhere along the method and ended up somewhere closer to India. No matter, it was still scrumptious even if it wasn’t standard. This recipe takes a bit longer than most of my suppers, however it’s mainly non-active time. You most likely will not want to make it on a weeknight unless you do not mind consuming late (I’m prepared for dinner at 5: 30 … which doesn’t normally work out well considering that I don’t get house up until closer to 6!), however it’s the sort of recipe that can quickly be made ahead of time and reheated when you’re prepared for it. I made this on a Sunday with plans to eat it on Tuesday, and it was so nice to come house and not have to fret about cooking. I just moved the pot from the fridge to the stove and, in the time it took to boil some rice, supper was ready.
I teamed up with RiceSelect ™ to create this recipe, which is everything about bringing global tastes to the dinner table. I was delighted to deal with them, considering that I’ve really been purchasing their rice for a few years. It’s very budget-friendly and I enjoy that it is available in screw-top canisters instead of lightweight cardboard boxes– it’s easier to save, remains fresh longer, and I do not have to fret about any possible creepy-crawlies entering it (a recent fight with kitchen moths left me extra-wary of how things are packaged.) I have their Jasmati ®, Brown Texmati ®, and Sushi Rice in my cabinet today, and I’m practically never without their Royal Blend ® Texmati Brown and Wild Rice.
I match this braised lamb with the Jasmati, a long grain American-grown jasmine rice. Jasmati has a fragile, tender texture and subtle floral aroma that makes it perfect for pairing with curries and other richly-spiced meals like this one.
- 1 pound Lamb Shoulder
- 1 Tablespoon Olive Oil
- 1 Red Onion, sliced
- 2 Tablespoons Balsamic Vinegar
- 1 cup Ground Tomatoes
- 1 can Chickpeas (Garbanzo Beans), undrained
- 1 Lemon (unpeeled), sliced into thin rounds
- 10 Dried Apricots, quartered
- 1 Cinnamon Stick
- 1/2 teaspoon Coriander
- 1/2 teaspoon Cardamom
- 1/4 teaspoon Whole Cloves
- 1 cup RiceSelect Jasmati Rice
- 2 cups Water
- 1/4 cup loosely loaded Fresh Parsley, chopped
- Trim the lamb and suffice into approximately 1-inch cubes.
- Heat the olive oil in a medium Dutch Oven or other heavy pot over medium-high heat. Add the lamb and cook until browned on each side, about 5 minutes. Include the onion; cook up until softened, about 10 minutes.
- Deglaze the pan by pouring in the balsamic vinegar, which will loosen any browned bits that are stuck to the bottom of the pan. Stir in the next 8 ingredients (through the cloves). Bring to a simmer, then decrease heat to low and cook, covered, for 60 minutes, or until lamb is fork-tender. Season with salt. Get rid of cover and simmer 15 minutes, or until liquid has minimized to a thick sauce.
- Combine rice and water in a medium pot. Bring to a boil, then minimize heat to low and cook, covered, for 20 minutes. Eliminate from heat and fluff with a fork.
- Serve the braised lamb over the rice. Sprinkle with chopped parsley.
Serving Size 1
Amount Per Serving Calories1936 Overall Fat110 g Saturated Fat40 g Cholesterol322 mg Sodium1574 mg Carbohydrates130 g Sugar 8g Protein106 g