Spiced Lamb Topped with Tomatoes
Created by Engrossed on April 30, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 2.5h
- Recipe #9368
Ingredients
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1 small bunch parsley, chopped
- 1 small bunch cilantro, chopped
- 6 (8 ounce) lamb shanks (about 2 inches thick)
- 3 tablespoons olive oil
- 1 1/2 red onions, finely chopped
- Salt and pepper, to taste
- 1 1/2 tablespoons tomato paste
- Water, to almost cover
- 3 large ripe tomatoes, peeled, deseeded, and halved
- Fine granulated sugar
How to Make
-
Step 1: In a small bowl combine the cinnamon, cumin, ginger, parsley, and cilantro. Spread over lamb and place in refrigerator for 3-4 hours.
-
Step 2: Preheat oven to 325F.
-
Step 3: Heat 2 tablespoons of oil in a heavy pan or flame-proof casserole. Add the onion, sprinkle with salt, and cook over low heat, stirring occasionally until browned and caramelized. Remove onions from the casserole and set aside.
-
Step 4: Add about 1 tablespoon of oil to the pan and brown the lamb. Sprinkle any remaining spice mixture over the lamb.
-
Step 5: Cover the lamb with the carmalized onions.
-
Step 6: Blend a little water with the tomato paste and pour over the onions.Add enough water to almost cover.
-
Step 7: Bring to a simmer, cover tightly, and cook in the oven for about 1 hour 40 minutes until the lamb is tender.
-
Step 8: Put a tomato half, cut side down, on each lamb shank.
-
Step 9: Check the seasoning and spicing of the cooking liquid, then baste the tomatoes. Sprinkle with fine sugar, cover and return to the oven for 20 minutes.
Nutritional Facts
- Serving Size: 1 (127.7 g)
- Calories 117.4
- Total Fat - 8.6 g
- Saturated Fat - 1.7 g
- Cholesterol - 3.2 mg
- Sodium - 259.8 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 1.9 g
- Sugars - 4.2 g
- Protein - 3.4 g
- Calcium - 42 mg
- Iron - 1.5 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg