Braised Lamb

A community recipe by xana

Not tested or verified by Nigella.com

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Introduction

I love braised meats and I love lamb. This is the perfect combination. The meat is so tender and tasty. Serve with mashed potatoes or soft polenta or papardelle, and greens for a complete delicious meal.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4

Metric U.S.

1½ kilograms lamb (shoulder, cubed)
salt
2 onions (coarsely chopped)
3 tablespoons olive oil
2 sprigs fresh thyme
798 millilitres tomatoes (tinned, drained and diced)

3⅓ pounds lamb (shoulder, cubed)
salt
2 onions (coarsely chopped)
3 tablespoons olive oil
2 sprigs fresh thyme
28 fluid ounces tomatoes (tinned, drained and diced)

Method

Braised Lamb is a community recipe submitted by xana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Salt meat.

In a big casserole, saute meat in oil until it gets a nice golden color. Add onion and cook slowly to color. Add thyme, tomatoes and water just to cover meat.

Cover and let simmer for 2 and a half hours, making sure there is always enough liquid.

Meat should be so tender that it melts in your mouth.

Salt meat.

In a big casserole, saute meat in oil until it gets a nice golden color. Add onion and cook slowly to color. Add thyme, tomatoes and water just to cover meat.

Cover and let simmer for 2 and a half hours, making sure there is always enough liquid.

Meat should be so tender that it melts in your mouth.