Fragrant Lamb with Celery and Carrots
Main Dishes • European
Description
It's best to trim excess fat from the lamb. Chicken broth can be substituted with meat or vegetable broth. The remaining meat sauce can be reduced by half to slightly caramelize it and drizzled over the lamb.
Ingredients
- Rack of Lamb 6 pieces
- Celery stalk 2 pieces
- Onion 2 pieces
- Carrot 3 pieces
- Garlic 3 cloves
- Chicken Broth 20 fl oz
- Coriander essential oil ½ teaspoon
- Black Cumin (Cumin) ½ teaspoon
- Honey 1 tablespoon
- Dried Chili Pepper 1 piece
- Butter 1 teaspoon
- Passata Tomato Sauce 1 teaspoon
- Olive Oil 2 tablespoons
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the meat, cut it into fairly large pieces, season with salt and pepper.
Step 2
In a heavy pot, heat the olive oil and butter and sauté the meat in small batches until golden brown on all sides.
Step 3
Peel and slice the onion into half-rings.
Step 4
Peel and crush the garlic with the flat side of a knife.
Step 5
Peel and slice the carrot into rounds.
Step 6
Slice the celery into rings.
Step 7
Transfer the browned meat to a plate, and in the pot, add the carrot, onion, celery, and garlic, adding a little more oil if needed.
Step 8
Add coriander, cumin, crushed chili pepper, honey, and tomato paste to the vegetables, mix well, and heat slightly.
Step 9
Return the meat to the pot, mix well, pour in hot broth, cover with a lid, bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours until cooked.
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