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.
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!
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.
This was delicious. No notes. Everyone loved it.
Add a chopped onion, 1 Tbsp minced garlic and 1 Tbsp minced ginger to the fruit.