Braised lamb with yellow carrots

Ingredients

• 800 g Lamb shoulder
• 500 g Yellow carrots
• 1 piece Yellow onion
• 1 piece Tomato
• 4 cloves Garlic
• 30 g Fresh ginger
• 1 tbsp Cumin seeds
• 1 tsp Ground cumin
• 2 pieces Dried red chili
• 2 tbsp Sunflower oil
• 750 ml Water
• to taste Salt
• to taste Ground black pepper
• 1 bunch Fresh cilantro

Method

1. Cut the lamb shoulder into medium pieces. Peel the yellow carrots and cut them into large chunks. Finely slice the onion. Mince the garlic and ginger. Cut the tomato into quarters. Chop the fresh cilantro.
2. Heat the oil in a cast-iron Dutch oven over high heat. Brown the lamb pieces on all sides until a beautiful, caramelized brown crust forms.
3. Remove the meat and lower the heat to medium. Sweat the sliced onion in the remaining fat until it becomes translucent and slightly golden.
4. Add the minced garlic, ginger, cumin seeds, ground cumin, and dried red chilies. Sauté, stirring constantly, until the spices are fragrant, about one minute.
5. Return the lamb to the pot. Add the tomato quarters. Pour in enough water to cover the meat. Bring to a boil, then skim off the brown foam on the surface.
6. Cover and simmer over very low heat for about three quarters of an hour, until the meat begins to soften but still offers slight resistance when pierced with a fork.
7. Add the yellow carrot chunks to the pot. Continue to braise covered for about half an hour, until the carrots are tender and the lamb easily pulls apart.
8. Uncover and increase the heat to medium-high to reduce the sauce. Let it reduce until it becomes syrupy and coats the meat and carrots in a glossy glaze.
9. Adjust the seasoning with salt and black pepper. Generously sprinkle with chopped cilantro and serve immediately, piping hot.

Nutrition

Per serving

Energy

496.2 kcal

Protein

39.25 g

Carbohydrate

18.43 g

Fat

30.04 g

Fibre

6.05 g

Calcium

75.33 mg

Iron

3.09 mg

Magnesium

36.23 mg