Braised Shoulder Of Lamb With Cinnamon, Ginger And Clove Recipe

• 2 lb Diced shoulder of lamb, (1/2 inch dice)
• 1 med Carrot, peeled and minced (mirepoix)
• 1 x Shallot, peeled and minced (mirepoix)
• 1/2 x Leek, peeled and minced (mirepoix)
• 2 x Cloves garlic
• 2 pt Quality lamb stock, lightly thickened and dark
• 1 x Plum tomato, cut into 8 pcs
• 1 x Glass red wine
• 1 x Inch fresh ginger, peeled and left whole
• 4 x Cloves
• 2 x Inches cinnamon stick
• 1 Tbsp. Fresh thyme, minced
• 1 Tbsp. Fresh rosemary, minced
• 10 x Coriander seeds
• 1/2 x Red and 1/2 yellow and 1/2 green pepper, diced 1/6 inch
• 1 x Courgette, diced 1/6 inch
• 1/4 x Aubergine, diced 1/6 inch

1. Fry off the meat and drain in a colander.
2. Fry the leek, carrot and shallot till golden.
3. Add in ginger, cloves, garlic, cinnamon, coriander seeds, thyme and rosemary.
4. Add in the red wine and reduce to nothing.
5. Add in plum tomato and stock.
6. Add in the lamb and cook till tender.
7. Taste and adjust seasoning as required.
8. Cook and add in peppers, courgette and aubergine.
9. Serve in a bowl with crushed new potatoes with basil pesto.

shoulder of lamb, carrot, shallot, garlic, lamb stock, tomato, glass red wine, fresh ginger, cloves, cinnamon stick, fresh thyme, fresh rosemary, coriander seeds, red, courgette, aubergine

Taken from cookeatshare.com/recipes/braised-shoulder-of-lamb-with-cinnamon-ginger-and-clove-90803 (may not work)