Braised Lamb with Pickled Onions

Name: Braised Lamb with Pickled Onions
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 3 bell peppers—1 red, 1 yellow and 1 green, cut into 1/2-inch dice; 15 diced tomatoes, juices reserved; 118 milliliters cilantro leaves; 2 3-inch cinnamon sticks; 2 teaspoons coriander seeds; 10 servings Kosher salt and freshly ground pepper; 2 kilograms boneless lamb shoulder, tied; 946 milliliters pound masa harina; 177 milliliters pure olive oil; 1 teaspoon sugar; 2 liters water; 118 milliliters distilled white vinegar; 2 larges white onions, 1 cut into 1/2-inch dice and 1 thinly sliced lengthwise

Braised Lamb with Pickled Onions might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 526 calories, 34g of protein, and 26g of fat per serving. This recipe serves 10. From preparation to the plate, this recipe takes about 4 hours and 30 minutes. A mixture of water, kosher salt and pepper, lamb shoulder, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Users who liked this recipe also liked Braised Lamb Shanks with Goat Cheese and Pickled Red Onions, Braised Berkshire Bacon With Pickled Onions, and Watercress Salad with Port-Braised Figs and Pickled Onions.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Put the lamb in a deep roasting pan and add 4 cups of the water, the bell peppers, diced onion and the tomatoes and their juices. Season with salt and pepper. Tie the cloves, coriander seeds and 1 cinnamon stick in cheesecloth and add it to the pan. Cover tightly with foil and braise the lamb for 2 1/2 to 3 hours, until an instant-read thermometer inserted in the thickest part registers 18

Ingredients you will need

Whole Coriander Seeds

Salt And Pepper

Cinnamon Stick

Bell Pepper

Tomato

Clove

Onion

Water

Lamb

Equipment you will use

Roasting Pan

Cheesecloth

Kitchen Thermometer

Aluminum Foil

Discard the spice bundle.

Meanwhile, in a medium bowl, combine the sliced onion with the vinegar, sugar, 2 tablespoons of kosher salt and the remaining cinnamon stick.

Ingredients you will need

Cinnamon Stick

Kosher Salt

Vinegar

Onion

Sugar

Equipment you will use

Bowl

Let the onion stand at room temperature for at least 2 hours and up to 4 hours.

Ingredients you will need

Onion

Transfer the meat to a cutting board and let cool slightly.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Transfer the peppers, onion and tomatoes to a bowl and reserve. Strain the cooking liquid into a heatproof measuring cup and skim off the fat.

Ingredients you will need

Tomato

Peppers

Onion

Equipment you will use

Measuring Cup

Bowl

Transfer the cooking liquid to a large, deep skillet and simmer over moderate heat until reduced to 1 1/2 cups, about 20 minutes. Return the peppers, onion and tomatoes to the sauce.

Ingredients you will need

Tomato

Peppers

Onion

Sauce

Equipment you will use

Frying Pan

When the lamb is cool enough to handle, remove the strings from the roast and shred the lamb, discarding any excess fat.

Ingredients you will need

Lamb

Add the lamb to the sauce and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Lamb

In a large bowl, combine the masa harina with the remaining 2 1/2 cups of water and stir with a wooden spoon until a stiff dough forms.

Ingredients you will need

Masa Harina

Dough

Water

Equipment you will use

Wooden Spoon

Bowl

Add a few tablespoons of water if the dough seems very dry and crumbly.

Ingredients you will need

Dough

Water

Add the olive oil and knead the dough until smooth. Divide the dough into 20 pieces and roll each one into a ball. Keep the dough balls covered with a lightly moistened towel; working with a few at a time, flatten the balls into 3-inch tortillas, a scant 1/3 inch thick.

Ingredients you will need

Olive Oil

Tortilla

Dough

Roll

Heat a cast-iron griddle or skillet until hot.

Equipment you will use

Frying Pan

Add the tortillas in batches and cook over moderately high heat, turning once, until lightly browned and slightly crisp on the outside, 5 to 6 minutes.

Ingredients you will need

Tortilla

Serve the shredded braised lamb over the warm tortillas, garnished with the pickled onions and cilantro leaves.

Ingredients you will need

Fresh Cilantro