Warm and Spicy Braised Lamb

by katerina on October 23, 2012

The weather has turned cold and wet, so let me take this oppurtunity to warn you that this is only the first in an inevitable stream of hearty braised recipes to come in the next 6 months. This braised lamb is designed to simmer slowly on your stove on a sunday or to take a long rest in your crockpot on a busy Tuesday.

The sauce comes together easily with a touch of curry powder, coconut milk and dried figs. Try serving with boiled or scallop potatoes. This recipe would also be wonderful if you wanted to use lamb shanks instead.

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Warm and Spicy Braised Lamb

(serves 4)

2 tablespoons olive oil
salt and freshly ground pepper
2 kg lamb shoulder
1/2 onions, sliced
2 tablespoons curry powder
3 whole cloves
a dozen dried figs, sliced in half
1/2 cup red wine
1/2 cup coconut milk

Preheat oven to 300F.

Heat a small dutch oven to medium heat and add the olive oil. Pat the lamb dry and sprinkle very generously with salt and pepper. Sear on all sides until browned. Remove to a plate. '

Add in the sliced onions and curry powder. Reduce heat to medium low and cook until softened. Add the cloves, dried figs and red wine. Increase heat until it wine simmers and is reduced by half. Add the coconut milk and add the lamb back to the pot. Cover and transfer to the oven.

Cook for 3 hours. Allow to sit for 10 minutes out of the oven before slicing. Spoon excess fat off of the braising liquid. Slice the lamb and serve with the sauce.


Prep Time: 10 minutes | Cooking Time: 180 minutes | Total Time:190 minutes
Calories(approximate per serving): 725



{ 3 comments… read them below or add one }

Liz Thomas October 25, 2012 at 3:24 am

This sounds lovely. I have lamb shanks in the freezer, some dried figs and the crockpot ready to go!

Thanks!
Cheers!
Liz

Reply

Sue October 29, 2012 at 2:37 pm

I have a question about “curry powder.” Most popular supermarket curry powders are yellow and taste primarily of fenugreek, while those from Indian or other ethnic sources are very different. When you include curry powder in your recipes, what are you using?

Reply

katerina October 29, 2012 at 3:22 pm

I usually use a more Indian blend which is quite a burnt orange colour and is not turmeric heavy.

Reply

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