Braised Lamb With Tomato and Almonds

• 2 pounds lamb shoulder
• salt and pepper
• 1 chopped onion
• 1 tablespoon minced garlic
• 1 cup chopped carrots
• 1/2 cup olives
• 1 teaspoon ground cloves
• 1/2 cup red wine
• 2 cups canned tomatoes

1. Cut 2 pounds lamb shoulder into 2-inch cubes.
2. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
3. To the skillet, add onion, garlic, carrots, olives and cloves; cook until fragrant.
4. Add wine, tomatoes with their juice and browned lamb.
5. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours.
6. Garnish: Chopped toasted almonds and cilantro.

lamb shoulder, salt, onion, garlic, carrots, olives, ground cloves, red wine, tomatoes

Taken from cooking.nytimes.com/recipes/1015746 (may not work)