Passover-Inspired Braised Lamb With Dried Fruit
- Total Time
- 3 hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 1lamb shoulder, boned, about 4 pounds
- Kosher salt and pepper to taste
- 1large onion, peeled
- 1tablespoon minced garlic
- 1tablespoon minced ginger, or 1 teaspoon dried
- 1cinnamon stick
- 1tablespoon ground cumin
- 2tablespoons ground coriander
- 10allspice berries or a pinch of ground allspice
- ½ to ¾bottle not-too-soft red wine
- ¾cup pitted prunes
- ¾cup pitted apricots
- Chopped parsley or cilantro for garnish
Nutritional analysis per serving (8 servings)
596 calories; 39 grams fat; 17 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 31 grams protein; 804 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a ½ bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn’t evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
- Step 2
When the meat is very tender — after about 2½ hours — uncover. Check and adjust the seasoning as necessary, garnish and serve.
Private Notes
Comments
I'm not sure what is considered a not-too-soft red wine. Does anyone have a recommendation?
I intentionally make it at least a day, if not 2 ahead. I take it out of the fridge about 2 1/2 hours before serving and reheat it for about 45 minutes, on medium til I get it up to a simmer and then on extra low. It practically falls apart when you take it out to serve it - barely need to slice it.
Do you really put the onion in whole and not sliced?
Made this for Pesach this year, one day ahead as suggested. Made with 7# leg of lamb. It was just okay for me. I enjoyed it, but don't think I'd make it again. However, it was fun to try something new this year.
I can't believe there have been no comments on dealing with the fat. I made the mistake of just going with the deboned shoulder I got from the butcher without removing any fat. Very happy I made this a day in advance because I needed to separate out the meat and sauce to remove the heavy layer of fat. Also, not sure on the best way to serve the hunk of shoulder - it doesn't slice in any attractive way. Flavor is good but I did up the spices. I'll be reheating per other comments.
Stuffing this filling into a matzo crust, as in this recipe, totally kicks up the wow factor! https://theeatingemporium.com/passover-lamb-mina/
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