Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 large tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken or beef broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
3. Add the lamb shoulder and sear on all sides until browned, about 5 minutes per side.
4. Remove the lamb from the pot and set aside.
5. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the tomatoes, red and green bell peppers, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine.
7. Return the lamb to the pot and pour in the chicken or beef broth.
8. Cover the pot with a lid and transfer to the oven.
9. Bake for 2-2.5 hours, or until the lamb is tender and falling off the bone.
10. Remove the pot from the oven and let it rest for 10 minutes.
11. Sprinkle with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-2.5 hours
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 390
Fat: 22g
Carbohydrates: 9g
Protein: 38g
Sodium: 680mg
Sugar: 5g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Chicken or beef broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes or sweet potatoes to the pot for a heartier meal.
- Use different types of peppers, such as poblano or jalapeño, for a spicier dish.
- Add a can of drained and rinsed black beans or chickpeas for extra protein and fiber.
Tips and tricks:
- Searing the lamb before braising it adds flavor and helps to keep it moist.
- Make sure to chop the vegetables into similar-sized pieces for even cooking.
- If the sauce is too thin, remove the lid and let it cook for an additional 10-15 minutes to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave until heated through.
Presentation ideas:
Serve the Hogao-Braised Lamb in a large serving dish with the vegetables and sauce spooned over the top.
Garnishes:
Garnish with additional chopped cilantro or parsley.
Pairings:
Pair with a side of rice or quinoa to soak up the delicious sauce.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or asparagus.
- A simple green salad with a vinaigrette dressing.
- Crusty bread or rolls to sop up the sauce.
Troubleshooting advice:
- If the lamb is tough, it may need to cook for an additional 30 minutes to an hour.
- If the sauce is too thick, add a splash of broth or water to thin it out.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hogao is a traditional Colombian sauce made with onions, tomatoes, and spices. It is often used as a base for stews and braised dishes.
Flavor profiles:
The Hogao-Braised Lamb is savory and slightly spicy, with a rich tomato-based sauce and tender, fall-off-the-bone lamb.
Serving suggestions:
Serve the Hogao-Braised Lamb with a simple green salad and a glass of red wine for a comforting and satisfying meal.
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Region: Colombian