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Braised Lamb without anise tomatoes nutmeg

Found 9 recipes

DIFFICULTY LEVEL

Braised Lamb Fillets With a Creamy Risotto

olive oil 4 lamb fillets (you could also use one large fillet of about 600g if that is all you can get.) 1 small leek , finely diced 3 garlic cloves , crushed[...]

Source: food.com
Braised Lamb Shanks With Rosemary

4 lamb shanks , fat trimmed salt and pepper 2 tablespoons olive oil 2 yellow onions , diced 2 celery ribs , diced 2 carrots , diced 2 cups full-bodied red[...]

Source: food.com

Braised Lamb In Pomegranate Sauce Recipe

    Position rack in lowest third of oven and turning often, preheat to 325F. Heat oil in heavy - about 15 min. large pot or possibly Dutch oven over high -[...]

Source: cookeatshare.com
Braised Lamb And Aubergine Stuffed Acorn[...]

500 gm cubed braising lamb or possibly shoulder or possibly leg cubed 1 x salt and black pepper 1 tsp grnd cumin 1 tsp coriander 1 tsp grnd ginger 1 lrg onion[...]

Source: cookeatshare.com
Braised Lamb With Prunes

5 tablespoons vegetable oil 1 large onion , peeled and finely chopped 600 g leg of lamb , boned leg cut into 2 inch cubes keep the bones 2 tablespoons plain[...]

Source: food.com
Braised Lamb with Fruits and Nuts

45 grams raisins, seedless 30 grams golden raisins sultanas 800 grams lamb boneless, leg or shoulder 3 cups water 1 tablespoon lemon juice 2 each bay leaves *[...]

Source: recipeland.com
Braised Lamb Shanks and Vegetables for 2

1 tablespoon oil 2 lamb shanks 1/2 cup water 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon rosemary 1/8 teaspoon lemon pepper 1 small garlic cloves[...]

Source: food.com
Braised Lamb With Prunes

4 tablespoons oil 1 onion , peeled and chopped 600 g boneless lamb , diced 2 tablespoons flour salt and pepper 200 ml lamb stock , made from lamb bones (I[...]

Source: food.com
Braised Lamb Shanks With Wilted Ginger and[...]

6 lamb shanks 1 large onion (sliced) 2 garlic cloves , minced 1/2 tablespoon ground ginger 1/2 teaspoon turmeric 1/2 teaspoon cumin powder 1/2 teaspoon[...]

Source: food.com

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