Braised lamb with almonds and mint
A delicious braised lamb recipe to fill your belly and warm your senses.
|1 to drizzle||Oil|
|800 g||Lamb, diced|
|2 Tbsp||Olive oil|
|2 cups||Onions, chopped|
|6 cloves||Garlic, chopped|
|¾ cup||Dry red wine|
|2 cups||Tomato juice|
|1 cup||Chicken stock|
|1 tsp||Ground cumin|
|1 tsp||Smoked paprika|
|2 Tbsp||Fresh parsley, chopped|
|2 Tbsp||Frozen peas, defrosted|
|2 Tbsp||Slivered almonds|
|2 Tbsp||Fresh mint, chopped|
- Heat a little oil and sauté the lamb in a large saucepan until brown. Remove the lamb from the pan and set aside.
- Using the same saucepan, add olive oil and onions, stirring, until soft and golden. Add the garlic and wine, and stir for 2 minutes. Add the browned lamb and simmer for 5 minutes.
- Stir in the tomato juice, chicken stock, ground cumin, smoked paprika, then cover. Reduce heat and simmer for 35 minutes.
- Transfer mixture into a large bowl and garnish with parsley, peas, toasted almonds and chopped mint.