Caribbean Braised Lamb With Citrus

Total Time: 9 hrs Preparation Time: 8 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup orange juice
• 1/4 cup lime juice
• 4 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, chopped
• 1 teaspoon black peppercorns, crushed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• salt
• 1 tablespoon vegetable oil
• 2 lbs boneless lamb shoulder, cut into 3-inch pieces (or butt)
• 1 cup beef stock (or chicken)
• 1/2 cup orange juice
• 1 (15 ounce) can tomatoes, drained and chopped
• 2 bay leaves
• hot sauce
• cilantro, chopped (to garnish)
• lime wedge (to garnish)

Recipe

• 1 mix the marinade ingredients in a bowl and add the lamb, stirring to coat the meat.
• 2 refrigerate covered overnight, stirring occasionally.
• 3 remove the lamb from the marinade, reserve the marinade.
• 4 heat the oil in a large pot over high heat and brown the lamb in batches.
• 5 transfer the lamb to a plate and add the reserved marinade to the pot, stirring to dissolve the brown bits in the bottom of the pot.
• 6 cook until the marinade is reduced by half and add the lamb and remaining ingredients.
• 7 bring to a boil, reduce the heat, and simmer covered until the meat is tender, about 1 hour.
• 8 serve garnished with cilantro and lime wedges.