Braised Spicy Garlic Lamb
This Braised Spicy Garlic Lamb recipe is a good recipe for bony, cheaper cuts of meat that are not tender. This recipe has been cooked on the stove top, though braising is normally done in the oven. The braising liquid used in this recipe combines, garlic, chili, onions and bone broth, with carrots added to the meat towards the end of the cooking. You can add on other vegetables of your choice.
Braised Spicy Garlic Lamb Recipe
2 to 4 Servings
About 500 grams braising lamb, 6 cloves of garlic, 1 teaspoon or more dried chili, 1 large onion, 1 tablespoon apple cider vinegar, 2 cups bone broth or stock of choice, 2 carrots, 2 tablespoons cooking oil of choice, salt to taste
Prepare to cook by cutting up the meat, chopping the garlic and onions.
In a pan at medium heat, add 2 tablespoons cooking oil and warm it up.
Fry the lamb until it has browned both sides, about 3 minutes each side
Take the lamb out and set it aside to start the braining liquid
After taking out the lamb add the onions and fry until they start to go golden brown.
Add the garlic and fry for a further minute, then add the chili and mix.
Add vinegar and a tablespoon of broth to deglaze the pan
Add salt to taste then add the remaining bone broth and bring to a simmer
Place the meat in your braising pot and add on the braising liquid just enough to cover the meat.
Cook the meat with a lid on on the stove, at a low to medium heat.
Leave the meat to cook for about 3 hours or until the meat is as tender as you prefer it.
In the last 20 minutes of cooking add sliced carrots and leave them cook until tender.
When it’s done set the meat aside ready for serving.
Enjoy your Braised Spicy Garlic Lamb