00:00 Intro
00:26 Chop Shallots and Garlic
01:25 Cuts of Lamb for Stews and Braises
02:55 Trimming, Drying, and Cutting up the Meat
03:53 Browning the Meat
06:32 Making the Sauce
10:13 Baking and Testing for Doneness
10:35 Cooling, Storing, Rewarming
Serves 6
Note: The types and amounts of spices are flexible. Shallots can be replaced with yellow onions. Cubed lamb shoulder can be replaced with lamb shanks.
1 Tbsp neutral oil, like canola or grapeseed, plus more as needed
3.5 Lb (1.5 kg) boneless lamb shoulder, trimmed, dried, and cut into cubes
220g diced shallots (about 4 large)
10g minced garlic (about 2 cloves)
1 tsp cardamom
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1 tsp smoked paprika
Grating of nutmeg
2 cinnamon sticks (or 1 tsp cinnamon)
2 Tbsp tomato paste
A bay leaf
2 cup dry white wine
1 Tbsp pomegranate molasses (optional)
1-2 cups chicken stock
7g (1 packet) of Knox gelatin — if using store bought stock
a few sprigs of thyme (optional)
2 Tbsp heavy cream (optional)
2 Tbsp butter (optional)
If using store bought stock, sprinkle the gelatin over 1 cup of stock and let it sit while assembling the stew.
Set a large, heavy, oven safe pot over medium-high heat. When hot, add the oil and swirl to coat the bottom. Brown the lamb in batches (it needs to be in a single layer), regulating the heat so that the lamb browns steadily, but doesn’t burn. Remove to another dish and set aside.
Preheat the oven to 300F (150C).
Reduce the heat under the pot to low, add the shallots and a pinch of salt. Mix, cover, and cook for 5 min or until translucent and starting to brown. Season the lamb with salt and pepper and toss to combine. Uncover the shallots, add the garlic and cook stirring for a minute. Add the spices (except for the cinnamon sticks) and cook stirring for a minute until aromatic. Add the tomatoes paste and wine and bring to a simmer. Stir to dissolve the tomato paste. Stir in pomegranate molasses. Add the cinnamon sticks, bay leaf, and lamb. Add enough stock to barely cover the lamb. Tuck in the thyme sprigs. Cover with a circle of parchment paper or a lid and place in the middle of the oven for 2.5 – 3 hours or until the lamb fibers easily pull apart.
Cool for a few hours until lukewarm. Spoon out the lamb with a slotted spoon and place in a container. Pour the sauce into another container (ideally one that’s more tall than wide). Refrigerate overnight. Spoon the fat off the sauce and discard. Can be refrigerated for up to 5 days or frozen for a few months.
To serve, combine the meat and the sauce in a pot and warm up covered on gentle heat. Stir in the cream and butter. Taste and correct for salt.
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