Braised Lamb With Honey And Almonds Food

SLOW BRAISED LAMB

Steps:

• Toss lamb chunks in seasoned flour, then shake off excess.
• Heat 2 tbsp of olive oil in a pan and fry lamb chunks all over to brown. Do this in batches. Remove from pan with a slotted spoon and transfer to a flameproof casserole.
• Add 2 tbsp more olive oil to the pan and fry onion to soften but not brown. Add to lamb. Next add carrots and celery and lightly brown. Add to lamb with garlic. Pour over stock and wine and bring to bubbling. Season with salt and freshly ground black pepper. Turn down to simmer, then cook over lowest heat for around 1 ¼ hours, or until lamb is tender. Sprinkle with parsley.
• Meanwhile, cook potatoes in lightly salted boiling water until soft to the point of a knife. Mash with extra virgin olive oil and egg to fabulous creaminess. Season with freshly ground black pepper. Briefly toss spinach in a pan with a little salted water to wilt. Drain.
• Serve lamb with mash and spinach on the side. Drizzle mash with more extra virgin olive oil.

BRAISED LAMB WITH HONEY AND ALMONDS

Steps:

• Put oil in a large, deep skillet over medium heat. Add onion and cook until quite soft, about 10 minutes. Remove with a slotted spoon and raise heat to medium-high. Add lamb chunks and adjust heat so pieces brown rapidly without burning. Season meat with salt and pepper as it browns.
• Turn off heat and wait for pan to cool a bit; pour off excess fat. Turn heat back to medium and add honey; cook, stirring, until honey has thinned and coated lamb. Stir in garlic, then add spices, reserved onions and the stock. Cover and simmer until meat is tender, an hour or more.
• Meanwhile, put almonds in a skillet, in one layer. Cook over medium heat, shaking skillet, until lightly browned and fragrant.
• Taste meat mixture and adjust seasoning as necessary. Stir in almonds and serve, sprinkled with a few drops of lemon juice and garnished with the parsley

MROUZIA (HONEY LAMB TAGINE)

Steps:

• Mix together the ras el hanout, ginger, salt, pepper, saffron and water to form a paste. Rub the mixture all over the lamb shanks and place them in a dish. Cover and refrigerate overnight.
• The next day, warm the oil and butter in a pot with a lid large enough to hold the lamb shanks relatively snugly. Add the finely diced onion and cook for a few minutes to soften.
• Add the lamb shanks to the pot along with the cinnamon stick then pour in the 3 cups/720ml water. Bring to a simmer and reduce the heat and cover.
• Simmer the lamb shanks, turning occasionally as needed for around 2 hours or a little longer until pull-apart tender.
• As the lamb is cooking, cover the raisins with boiling water to re-hyrdrate them slightly. Once they swell up, drain and set aside. Also, warm the olive oil in a small skillet and fry the almonds for the topping for a couple minutes each side to gently brown. Remove from the oil and drain.
• Once the lamb is tender, add the honey and raisins. Stir to mix in. Cook, uncovered, over a medium-high heat for around 20 minutes to reduce the sauce before serving.
• Serve with couscous or bread on the side with the toasted almonds on top.

LAMB SHANKS IN HONEYED PRUNE SAUCE

Steps:

• In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest.
• Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
• Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides.
• Remove lamb from pan and place in a large casserole dish.
• Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
• Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes.
• Pour this heated mixture over the lamb shanks.Cover with lid or foil.
• Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours.
• If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour.
• Serve garnished with toasted almonds and/or chopped coriander.

BRAISED LAMB WITH ALMONDS AND MINT

Steps:

• Season lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large pot over medium heat. Working in batches, cook lamb until golden brown on all sides, 7-8 minutes per batch. Using a slotted spoon, transfer browned lamb to a medium bowl and set aside.
• Add onions to same pot and cook over medium heat, stirring occasionally, until slightly softened and light golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant and beginning to brown, about 1 minute. Add wine and reserved browned lamb along with any accumulated juices. Simmer lamb until liquid is reduced by half, about 5 minutes. Stir in tomato juice, chicken broth, ground cumin, hot paprika, and 1/2 cup water; bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until lamb is tender and sauce is thickened, about 1 hour 30 minutes.
• Add chopped carrot and cook uncovered, stirring occasionally, until carrot is tender and sauce is thickened, about 15 minutes. Stir in parsley. Transfer braised lamb to a large bowl. Garnish lamb with peas, almonds, and mint.