Passover-Inspired Braised Lamb With Dried Fruit

By Mark Bittman and Sam Sifton

Updated August 23, 2016

  • Grant Cornett
Media 1 of 1
Total Time
3 hours, largely unattended
Rating
4(357)
Comments
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This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat without a lot of work.

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Ingredients

Yield:At least 8 servings

  • 1 lamb shoulder, boned, about 4 pounds

  • Kosher salt and pepper to taste

  • 1 large onion, peeled

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger, or 1 teaspoon dried

  • 1 cinnamon stick

  • 1 tablespoon ground cumin

  • 2 tablespoons ground coriander

  • 10 allspice berries or a pinch of ground allspice

  • ½ to ¾ bottle not-too-soft red wine

  • ¾ cup pitted prunes

  • ¾ cup pitted apricots

  • Chopped parsley or cilantro for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

20 grams carbs; 163 milligrams cholesterol; 721 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 21 grams saturated fat; 49 grams fat; 3 grams fiber; 833 milligrams sodium; 39 grams protein; 9 grams sugar

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

  1. 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.

  2. Step 2

    When the meat is very tender — after about 2 ½ hours — uncover. Check and adjust the seasoning as necessary, garnish and serve.

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Ratings

4 out of 5
357 user ratings
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Comments

Peter

I'm not sure what is considered a not-too-soft red wine. Does anyone have a recommendation?

Wendy

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.

Diane

I used a merlot and it was wonderful. Also, I sliced the onions, and at the end removed the cinnamon stick and allspice berries and pureed half of the sauce (with the fruit), and mixed it back in. A big hit!

harbor diner

Made for second time after learning from the first attempt. Cooked a day ahead. Used combo of boneless leg and 2 shoulder chops. Upped the spices and sliced the onion per other comments. After cooking, pulled the meat out along with most the fruit, and stored separately from the sauce. Next day, pulled most of the fat from sauce and reheated in a crockpot on low for several hours. Accidentally used too many prunes, making it a bit too sweet.

Sika

This was delicious. No notes. Everyone loved it.

Jean

Add a chopped onion, 1 Tbsp minced garlic and 1 Tbsp minced ginger to the fruit.

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