Braised Lamb Shoulder With Dried Chilies And Dates Recipe Recipe

Name: Braised Lamb Shoulder With Dried Chilies And Dates Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried; chilies (about 1 1/2 ounces; 45g total); 3 dried; chilies (about 1 ounce; 30g total); 1 tablespoon cumin seeds; 2 teaspoons coriander seeds; 1 pound tomatillos (about 8 medium tomatillos; 450g), husked and quartered; 4 medium cloves garlic (about 1 1/2 ounces; 45g total); 8 pitted dates (about 2 ounces; 60g total); 1 1/2 tablespoons (18g) Diamond Crystal kosher salt, divided; for table salt, use about half as much by volume or the same weight; 6 pounds (2.7kg) bone-in lamb shoulder roast, with fat cap; Warm tortillas or rice, for serving; Diced cucumbers, diced avocado, sliced radishes, and/or Cotija cheese, for serving (optional)

Servings: persons

8 dried
chilies (about 1 1/2 ounces; 45g total)
3 dried
chilies (about 1 ounce; 30g total)
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 pound tomatillos (about 8 medium tomatillos; 450g), husked and quartered
4 medium cloves garlic (about 1 1/2 ounces; 45g total)
8 pitted dates (about 2 ounces; 60g total)
1 1/2 tablespoons (18g) Diamond Crystal kosher salt, divided; for table salt, use about half as much by volume or the same weight
6 pounds (2.7kg) bone-in lamb shoulder roast, with fat cap
Warm tortillas or rice, for serving
Diced cucumbers, diced avocado, sliced radishes, and/or Cotija cheese, for serving (optional)

1
Preheat oven to 325u00b0F (160u00b0C) and adjust rack to lowest position. Using kitchen shears, cut guajillo and morita chilies into strips, discarding all seeds and stems. Toast chilies in a dry skillet until fragrant. Transfer to the canister of a blender.
2
In the same dry skillet, toast cumin and coriander seeds and add to the blender canister.
3
Add tomatillos, garlic, dates, 1 tablespoon (12g) salt, and 1/2 cup (120ml) water to the canister and blend until smooth. Set chili puree aside.
4
Using a
5
, deeply score the fat cap on the lamb shoulder, cutting all the way through the fat but not into the meat below. Season lamb with remaining 1/2 tablespoon (6g) salt and place in a Dutch oven, fat side up.
6
Pour chili puree over lamb shoulder, spreading it to coat evenly. Cover Dutch oven and bake until lamb is tender and falls easily from the bone, about 5 hours. Carefully lift lamb from Dutch oven and transfer to a work surface. Skim fat off the sauce in the Dutch oven. Pull meat off bones, discard bones, then return meat to pot and mix with sauce. Serve with tortillas or over rice, with garnishes such as diced cucumbers, diced avocado, sliced radishes, and/or Cotija cheese, as desired.

2134

kcal

Calories

144

Fat

Carbs

176

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 dried, chilies (about 1 1/2 ounces; 45g total), 3 dried, chilies (about 1 ounce; 30g total), and more.

Yes, Braised Lamb Shoulder With Dried Chilies And Dates Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Shoulder With Dried Chilies And Dates Recipe

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