In the Kitchen: Braised Lamb

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Go Providence has brought us Chef Nicholas Makris from Andrea’s Restaurant to make Cubed lamb braised in a rich aromatic tomato ragout with hints of cinnamon.

Ingredients:

  • 2 pounds lamb top round
  • 1 tablespoon minced garlic
  • salt and pepper
  • 1 chopped onion
  • 2 tablespoons chopped parsley
  • 1-2 bay leaves
  • 1 teaspoon cummin
  • 2-3 cinnamon sticks
  • 1/2 teaspoon ground cinnamon
  • 1 small can tomato paste
  • 2 1/2 cups whole peeled tomatoes
  • 1 1/2 cups red wine
  • 2 cups water or chicken stock

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Instructions:

1. Cut lamb into 2 inch cubes
2. Sprinkle w/ salt and pepper
3. Add 2 tablespoons extra virgin olive oil in a medium braising pot and heat
4. Place lamb cubes in pot and brown 2-3 minutes.
5. Add onions, garlic, salt, pepper, bay leaves, cinnamon, cummin and cook until fragrant for 3-4
minutes
6. Add whole peeled tomatoes
7. Add wine, stock or water and cinnamon sticks
8. When liquid comes to a boil, lower heat and add tomato paste, stir until paste is dissolved.
9. Simmer on low heat for 2-2 1/2 hours
10. Garnish with chopped parsley

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