Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 2-inch pieces
- 1/2 cup garum (fermented fish sauce)
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups chicken or beef broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the lamb pieces and brown them on all sides, about 5-7 minutes. Remove the lamb from the pot and set it aside.
4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
5. Add the garum, chicken or beef broth, ground cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine.
6. Return the lamb to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and transfer it to the preheated oven.
8. Bake for 2-3 hours, or until the lamb is tender and falls apart easily.
9. Remove the pot from the oven and let it cool for a few minutes.
10. Serve the garum-braised lamb hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 7g
Cholesterol: 120mg
Sodium: 1200mg
Total carbohydrates: 6g
Dietary fiber: 1g
Protein: 45g
Substitutions for ingredients:
- If you can't find garum, you can substitute it with Worcestershire sauce or soy sauce.
- You can use lamb shanks instead of lamb shoulder.
- You can use vegetable broth instead of chicken or beef broth.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use different spices such as coriander, cinnamon, or turmeric to change the flavor profile.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Brown the lamb well before braising to develop a rich flavor.
- Use a heavy-bottomed pot to prevent burning.
- Let the lamb rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover garum-braised lamb in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the garum-braised lamb on a bed of mashed potatoes or polenta.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro.
Pairings:
- Serve with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted vegetables such as Brussels sprouts or carrots.
- A simple green salad with vinaigrette dressing.
Troubleshooting advice:
- If the lamb is tough, it needs to cook longer. Return it to the oven and check it every 30 minutes until it is tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Garum is a fermented fish sauce that was popular in ancient Rome and Greece.
Flavor profiles:
- Savory, umami, slightly fishy, smoky, and spicy.
Serving suggestions:
- Serve the garum-braised lamb as a main course for a dinner party or a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Roman