Recipe provided by | Chef Michael Symon, Lola and Lolita
Servings: 6
INGREDIENTS
2 pounds American Lamb shoulder, visible fat removed and cut into bite size pieces
2 teaspoons salt
2 teaspoons pepper
1 tablespoon ground cumin, divided
1 tablespoon ground cinnamon, divided
1 tablespoon ground coriander, divided
2 tablespoons olive oil
4 cups fat free chicken broth
1 cup tomato juice
2 large onions sliced
2 large carrots, cut into 1/4-inch-thick slices
2 cloves garlic, finely chopped
Tomato Marmalade (recipe follows)
Tomato Marmalade:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2-1/2 cups chopped Roma tomatoes (about 8 large)
1/4 cup brown sugar, packed
3 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh orange juice
DIRECTIONS
METHOD:
Pat lamb dry with paper towels; set aside. Mix salt, pepper, 1-1/2 teaspoon each cumin, cinnamon, and coriander. Add to meat and toss to coat. In large oven-proof 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.
In small 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.
Recipe provided by the American Lamb Board