February 21, 2018
Dinner, Lamb/Mutton, Fall/Autumn,
Sunday Dinner, Winter, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Fresh Tomatoes, Spices more
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"Recipe source: Bon Appetit (February 1990)"
In a large dutch oven over medium high heat, heat 2 tablespoons oil; add lamb and brown on all sides (5-10 minutes). Cover; reduce heat to medium low and cook for 20 minutes, stirring occasionally. Sprinkle the lamb with the spices (pepper - cardamom) and then add the broth, tomatoes and tomato paste. Cover and cook 1 hour 20 minutes, turning lamb once. Add carrots; cover and cook for 30 minutes. (***can be prepared one day ahead, covered and refrigerated. rewarm in 350 degrees oven for 30 minutes).
Heat remaining 1 tablespoon oil in skillet over medium heat. Add garlic and saute until tender (1 minute). Sprinkle mixture over lamb. Cover and continue cooking until lamb is tender (10 minutes). Sprinkle lime juice over.
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