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Ingredients
- 1 lamb shoulder boned well trimmed and evenly tied
- 30 ml olive oil
- 160 g onion sliced in 1 cm small pieces
- 500 ml rich beef stock
- 135 g tomatoes canned, chopped
- 3 ml garlic minced
- 3 ml cumin ground
- pinch allspice ground
- 3 ml rosemary leaf dry
- 25 g raisins
- 75 g dried apricots halved
- 20 g sliced almonds toasted
Ingredients
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Instructions
- Season the lamb shoulder with salt and pepper and brown evenly in hot olive oil in a heavy large Dutch oven. Add the onions and sauté until golden, stir in the beef stock and bring to a boil. Reduce heat and add the tomatoes, garlic, cumin, allspice and rosemary. Cover and braise in a 2300 C oven until almost tender. About 1 hour. Add raisins, apricots and almonds and continue cooking for 15 minutes. Degrease the braising liquid and check seasoning.
- Carve the roast into 1 to 2 cm slices and serve 2 to 3 per portion with 60 ml of braising liquid and fruit.
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