Braised Lamb With Tomato and Almonds

1. 1

   Cut 2 pounds lamb shoulder into 2-inch cubes.

2. 2

   Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.

3. 3

   To the skillet, add onion, garlic, carrots, olives and cloves; cook until fragrant.

4. 4

   Add wine, tomatoes with their juice and browned lamb.

5. 5

   When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours.

6. 6

   Garnish: Chopped toasted almonds and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.