Braised Lamb With Tomato and Almonds
Updated April 30, 2024
Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
2 pounds lamb shoulder
salt and pepper
1 chopped onion
1 tablespoon minced garlic
1 cup chopped carrots
½ cup olives
1 teaspoon ground cloves
½ cup red wine
2 cups canned tomatoes
Nutritional analysis per serving
6 grams carbs; 65 milligrams cholesterol; 278 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 20 grams fat; 2 grams fiber; 428 milligrams sodium; 16 grams protein; 2 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
- Step 1
Cut 2 pounds lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Step 2
To the skillet, add onion, garlic, carrots, olives and cloves; cook until fragrant. Add wine, tomatoes with their juice and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 ½ to 2 ½ hours. Garnish: Chopped toasted almonds and cilantro.
Private Notes
Comments
I was afraid that a full teaspoon of cloves would be overpowering, so I used 1/2 tsp cloves, 1/2 tsp cinnamon and 1/4 tsp cayenne for a little kick. Prepared with bone-in shoulder chops and simmered for 2+ hours, the meat was meltingly tender and the flavors mellow and delicious.
Waaay too much clove. Overpowering and overwhelming.
I halved the recipe for 2 people. Forgot to buy carrots, so I added chopped cauliflower because that's what I had. As someone suggested, I used about a 1/4 tsp cloves, and a little less of cinnamon and cayenne. Added some feta cheese. Served over egg noodles and with a green side salad. It was delicious but next time I'll probably skip the cinnamon and up the cloves a bit.
This is an amazingly delicious dish. I made it last night per recipe and was shocked how tender the lamb turned out. Melt in your mouth. The cloves had me wondering, but I added them and they turned out to be the star of the show, along with the olives. I dumped a whole can of San Marzano tomatoes in and they cooked up perfectly. Mopped up the gravy with some crusty bread and we were in heaven. Yum.