Lamb With Honey And Cumin

This hearty lamb stew combines tender cubes of lamb with a deeply flavorful Mediterranean sauce. The savory richness of the meat is balanced by the warmth of cumin and hot paprika, while a touch of honey and sherry vinegar adds complexity and brightness. Saffron infuses the dish with a golden hue and aromatic depth, and currants provide a subtle burst of sweetness that complements the savory notes perfectly. The lamb simmers slowly until fork-tender, absorbing the flavors of onion, bell pepper, and white wine. It is a comforting, robust dish perfect for cooler evenings or special family dinners. Serve it warm over crusty grilled bread to soak up every drop of the delicious sauce.

Cooking Method: Boiling, Grilling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1001.1

Description

This hearty lamb stew combines tender cubes of lamb with a deeply flavorful Mediterranean sauce. The savory richness of the meat is balanced by the warmth of cumin and hot paprika, while a touch of honey and sherry vinegar adds complexity and brightness. Saffron infuses the dish with a golden hue and aromatic depth, and currants provide a subtle burst of sweetness that complements the savory notes perfectly. The lamb simmers slowly until fork-tender, absorbing the flavors of onion, bell pepper, and white wine. It is a comforting, robust dish perfect for cooler evenings or special family dinners. Serve it warm over crusty grilled bread to soak up every drop of the delicious sauce.

Ingredients

3 lbs Lamb
1/4 cups Flour, for dredging
6 tablespoons Extra virgin olive oil
1 whole Green bell pepper, seeded, stemmed and chopped into 1/2 inch dice
1 tablespoons Hot paprika
1 teaspoons Saffron
2 tablespoons Currants
4 tablespoons Sherry vinegar
3 tablespoons Honey
1 tablespoons Cumin seed
2 cups Dry white wine
1 cups Chicken stock

Directions

1
Cut the lamb into 2-inch cubes, season with salt and pepper, and dredge in flour.
2
In a 4-quart casserole, heat the olive oil until smoking.
3
Brown the lamb pieces until dark golden brown, cooking 4 or 5 at a time, and transfer to a plate.
4
Add the onion, bell pepper, paprika, saffron, and currants to the pot and cook until very soft, about 10 to 12 minutes.
5
Stir in the vinegar, honey, cumin, wine, and stock and bring to a boil.
6
Return the lamb pieces to the pot, bring back to a boil, then lower heat and simmer for 1 hour 20 minutes, stirring every 20 minutes.
7
Serve warm in bowls with grilled bread.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1001.1kcal

% Daily Value *
Total Fat 71.5g111%
Saturated Fat 30.6g153%
Cholesterol 330.3mg111%
Sodium 245.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 85.1g171%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the oil is hot enough when browning the lamb to get a good sear, which adds flavor to the dish.

If you do not have sherry vinegar, red wine vinegar or a mild balsamic vinegar can be used as a substitute.

The lamb should be fork-tender after simmering. If it is not tender enough, continue simmering in 15-minute increments until desired texture is reached.

Serve with grilled bread or crusty rolls to soak up the flavorful sauce.

Keywords: lamb stew, honey cumin lamb, mediterranean lamb, braised lamb, saffron lamb, currant lamb, spiced lamb, comfort food, wine sauce, sherry vinegar, bell pepper, onion, cumin seed, hot paprika, white wine, chicken stock, dinner recipe, slow cooked, fork tender, grilled bread

Read it online: https://www.chefs-mate.com/recipe/lamb-with-honey-and-cumin/