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