Best Lamb Cooked With Tomatoes Aromatic Spices Recipes

KAPAMAS - LAMB IN AROMATIC TOMATO SAUCE

Kapamas - Lamb In Aromatic Tomato Sauce image

Kapama is the name given to many different aromatic meat stews in Greece. This particular recipe is from Evia, and I've included two of the island's major agricultural products, figs and green olives. It's a great Sunday meal.

Provided by Diane Kochilas

Number Of Ingredients 17

Ingredients

¼ cup olive oil
2 ½ pounds lean lamb (preferably leg or shoulder, cut into stewing cubes)
2 large white onions (peeled and finely chopped)
¼ cup brandy
2 cups peeled (seeded, and finely chopped tomatoes (with juice))
6 to 8 allspice berries
2 medium bay leaves
1 cinnamon stick
Salt and freshly ground pepper (to taste)
¼ cup chopped parsley
1 cup dried Greek figs
1 cup green or black Greek olives (rinsed)
1 cup basmati rice
2 ½ cups water
1 large pinch saffron ((Greek krokos Kozanis))
Salt to taste
1 tablespoon butter

Steps:

In a large heavy stewing pot, heat olive oil and cook lamb, turning it frequently on all sides to brown evenly and lightly. Add the onion and sauté, stirring with a wooden spoon, until wilted.
"Extinguish" the pot, as the Greeks say -- deglaze, in other words -- with the brandy by pouring it into the pot. Add the tomatoes, allspice, bay leaves, cinnamon, salt and pepper. Stir well with a wooden spoon to blend. Add, if necessary, enough water just to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour 15 minutes, or until meat is almost cooked. Add more water, if necessary, during cooking to keep mixture moist and sauce from reducing too much.
About 10 minutes before meat is done, Adjust seasoning if necessary, and stir in the parsley just before removing from heat. Serve with saffron rice.

BRAISED LAMB WITH TOMATO AND ALMONDS

Braised Lamb With Tomato and Almonds image

Provided by Mark Bittman

Categories brunch, dinner, lunch, main course

Time 3h

Number Of Ingredients 9

Ingredients

2 pounds lamb shoulder
salt and pepper
1 chopped onion
1 tablespoon minced garlic
1 cup chopped carrots
1/2 cup olives
1 teaspoon ground cloves
1/2 cup red wine
2 cups canned tomatoes

Steps:

Cut 2 pounds lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
To the skillet, add onion, garlic, carrots, olives and cloves; cook until fragrant. Add wine, tomatoes with their juice and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Chopped toasted almonds and cilantro.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY LAMB WITH TOMATO AND CILANTRO

Spicy Lamb with Tomato and Cilantro image

Categories Herb Lamb Tomato Sauté Spring Jalapeño Cilantro Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 large garlic cloves, chopped
3 jalapeño chilies, seeded, chopped
2 1/2 teaspoons ground cumin
1 pound lamb stew meat, cut into scant 1/2-inch pieces
1 1/2 cups tomato sauce
1/3 cup canned beef broth
1/4 cup chopped fresh cilantro

Steps:

Heat oil in large skillet over medium-high heat. Add onion, garlic, chilies and cumin and sauté until onion begins to soften, about 3 minutes. Sprinkle lamb with salt and pepper. Add to skillet and sauté until no longer pink, about 5 minutes. Add tomato sauce and broth. Bring to boil. Cover skillet, reduce heat to medium-low and simmer until lamb is tender, about 45 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve.