We usually buy at least a half Ontario lamb around Christmas. You can use the less tender parts, sometime with little meat around the bones but so delicious when braised.
Ingredients:
- 1.5 to 2 kg of lamb shoulder or parts (ribs, neck, shanks)
- olive oil
- 3 yellow onions, chopped
- 7 cloves garlic, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 hot pepper (scotch bonnet or ghost pepper)
- 15 ml paprika
- 10 ml ground cumin
- 500 ml white wine
- pinch cardamon
- 1 can diced tomatoes
- 10 sprigs of fresh parsley
- 5 sprigs of fresh thyme
- 1 spins of fresh rosemary
- 200 ml raisin (optional)
- Salt and pepper
Method:
- Pat dry the lamb with a paper towel.
- Heat 30 ml of olive oil in a large cast iron pot over medium heat.
- Add the pieces of lamb in batches and brown them, turning them as needed for about 6 to 8 minutes. You may need to add oil again.
- Remove the meat and keep it warm.
- Add some oil and heat up
- Add the peppers and onions and stir to coat with the oil. Cook for about 5 minutes then add garlic and cook another minute.
- Stir in the paprika, cumin and cardamom and cook for one minute.
- Add the tomatoes, lamb, wine, salt and pepper to taste, raisin (if you choose to) and fresh herbs. Mix well and bring to a boil.
- Cook in the oven at 300 degrees for 2.5 hours, or until the lamb is tender.
