BRAISED LAMB WITH ALMONDS AND MINT

Braised Lamb with Almonds and Mint image

Provided by Mario Leon

Yield Makes 4 to 6 servings

Number Of Ingredients 17

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2 pounds trimmed lamb shoulder, cut into 1 1/2"-2" cubes
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
2 tablespoons olive oil
2 cups chopped onions
6 garlic cloves, chopped
3/4 cup dry red wine
2 cups canned tomato juice
1 cup low-salt chicken broth
1 teaspoon ground cumin
1/2 teaspoons hot Hungarian paprika
1 medium carrot, chopped (about 3/4 cup)
2 tablespoons chopped flat-leaf parsley
2 tablespoons frozen peas, defrosted and warmed in microwave
2 tablespoons slivered almonds, toasted
1 tablespoon chopped fresh mint
Ingredient info: Hot Hungarian paprika can be found at better supermarkets and at specialty foods stores.

Steps:

Season lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large pot over medium heat. Working in batches, cook lamb until golden brown on all sides, 7-8 minutes per batch. Using a slotted spoon, transfer browned lamb to a medium bowl and set aside.
Add onions to same pot and cook over medium heat, stirring occasionally, until slightly softened and light golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant and beginning to brown, about 1 minute. Add wine and reserved browned lamb along with any accumulated juices. Simmer lamb until liquid is reduced by half, about 5 minutes. Stir in tomato juice, chicken broth, ground cumin, hot paprika, and 1/2 cup water; bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until lamb is tender and sauce is thickened, about 1 hour 30 minutes.
Add chopped carrot and cook uncovered, stirring occasionally, until carrot is tender and sauce is thickened, about 15 minutes. Stir in parsley. Transfer braised lamb to a large bowl. Garnish lamb with peas, almonds, and mint.