Braised Lamb Shoulder with Tomato Marmalade
Ingredients
- 4 lbs lamb shoulder, visible fat removed and cut into bite sized pieces
- 4 tsp salt
- 4 tsp pepper
- 2 Tbs ground cumin, divided
- 2 Tbs ground cinnamon, divided
- 2 Tbs ground coriander, divided
- 1/4 cup olive oil
- 2 quarts fat free chicken broth
- 2 cups tomato juice
- 1 large onions, sliced
- 4 large carrots, cut into 1/4-inch-thick slices
- 4 cloves garlic, minced
- Tomato Marmalade2 Tbs olive oil
- 1 large onion, minced
- 4 cloves garlic, minced
- 5 cups Roma tomatoes, chopped (about 16 large)
- 1/2 cup brown sugar, packed
- 6 Tbs white balsamic vinegar
- 2 tsp salt
- 1 tsp pepper
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh orange juice
Directions
- Pat lamb dry with paper towels; set aside. Mix salt, pepper, 1 tablespoon each cumin, cinnamon and coriander. Add to meat and toss to coat.
- In large pan with cover, heat oil over medium-high heat. Add lamb, stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings. Bring to a boil. Remove from heat and cover. Braise at 325ºF for 2-1/2 hours.
- For Tomato MarmaladeIn large skillet, heat oil over medium heat. Add onion and garlic and sauté for 3 minutes. Mix in tomatoes, brown sugar, vinegar, salt and pepper. Simmer for 5 minutes. Remove from heat and stir in mint, cilantro and orange juice.
- To Serve: Ladle hot soup into low-sided bowls. Top with Tomato Marmalade.
Nutrition Facts
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