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Cava Braised Lamb Recipe
Delilah Cooks

Cava Braised Lamb Recipe

Cava Braised Lamb Recipe is a tender and flavorful Mediterranean dish made with slow-cooked lamb, rich spices, and a comforting homemade aroma.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Dish
Cuisine: Inspired, Mediterranean
Calories: 418
Ingredients Method Notes

Ingredients
  

  • 2 lbs lamb shoulder cut into chunks
  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 2 cups beef or vegetable broth
  • 1 cup crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tablespoon lemon juice

Method
 

Cooking Instructions
    Prepare the Lamb
    1. Pat the lamb pieces dry using a paper towel. This helps create a good sear. Season the meat with salt, pepper, and a little paprika for extra flavor.
    Sear the Meat
    1. Heat olive oil in a large pot. Add lamb pieces in batches. Sear until browned on all sides. Remove and set aside to lock in juices.
    Cook the Aromatics
    1. In the same pot, add onions and garlic. Cook until soft and fragrant. Stir often to avoid burning and to build a rich base flavor.
    Add Tomato Base
    1. Mix in tomato paste and crushed tomatoes. Stir well to combine with onions. Let it cook for a few minutes to deepen the flavor.
    Add Spices and Herbs
    1. Add cumin, coriander, paprika, cinnamon, rosemary, and thyme. Stir everything gently so the spices release their aroma into the sauce.
    Add Liquid and Lamb
    1. Pour in broth and return the lamb to the pot. Make sure the meat is mostly covered with liquid for even cooking.
    Slow Cook the Lamb
    1. Cover the pot with a lid. Let it simmer on low heat for about two to three hours. Stir occasionally to prevent sticking.
    Finish with Lemon Juice
    1. Add fresh lemon juice at the end. This balances the rich flavors and adds a light freshness to the dish.
    Rest Before Serving
    1. Let the lamb rest for 10 minutes before serving. This helps the flavors settle and the meat stay juicy.

    Notes

    • Use lamb shoulder for best tenderness.
    • Always sear meat before slow cooking.
    • Cook on low heat for soft texture.
    • Do not rush the process.
    • Add fresh herbs for stronger flavor.
    • Taste and adjust seasoning at the end.
    • Use a heavy pot for even heat.
    • Let the dish rest before serving.