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Cinnamon Lamb Saute
1/4 cup olive oil
4 large lamb shoulder chops, boned and cut into bite-size pieces
salt
freshly ground black pepper
3 medium yellow onions, coarsely chopped
4 cloves garlic, minced
1 1/2 to 2 teaspoons ground cinnamon
1 28 ounce can tomatoes, coarsely chopped and drained of most of the juice
Heat a large skillet over medium-high heat for 1 minute. Add oil and heat for 1 minute. Season lamb with salt and pepper to taste and brown the pieces on each side in the hot skillet, 5 to 7 minutes total. Transfer the lamb to a plate, set aside.
Add onions to pan, cook over medium-high heat, stirring occasionally, until translucent, about 7 minutes. Add garlic and cinnamon, cook, stirring occasionally, for 1 minute. Add tomatoes and a little of their juice to the pan and cook for about 5 minutes, stirring to scrape up the browned bits from the bottom of the skillet.
Return lamb to pan, reduce heat to low and cook, uncovered, for 10 minutes. Season with salt and pepper to taste. Serve over rice or couscous.
Serves 4.
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Cinnamon Lamb Saute
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Category: Recipes
Prep Time: Cook Time: Total Time:
Cinnamon Lamb Saute
1/4 cup olive oil
4 large lamb shoulder chops, boned and cut into bite-size pieces
salt
freshly ground black pepper
3 medium yellow onions, coarsely chopped
4 cloves garlic, minced
1 1/2 to 2 teaspoons ground cinnamon
1 28 ounce can tomatoes, coarsely chopped and drained of most of the juice
Heat a large skillet over medium-high heat for 1 minute. Add oil and heat for 1 minute. Season lamb with salt and pepper to taste and brown the pieces on each side in the hot skillet, 5 to 7 minutes total. Transfer the lamb to a plate, set aside.
Add onions to pan, cook over medium-high heat, stirring occasionally, until translucent, about 7 minutes. Add garlic and cinnamon, cook, stirring occasionally, for 1 minute. Add tomatoes and a little of their juice to the pan and cook for about 5 minutes, stirring to scrape up the browned bits from the bottom of the skillet.
Return lamb to pan, reduce heat to low and cook, uncovered, for 10 minutes. Season with salt and pepper to taste. Serve over rice or couscous.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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