Braised Lamb with Cinnamon and Cardamom

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Servings: approximately 2


  1. Heat the oil over medium-high heat in a medium saute pan. Once it’s hot, add the lamb meat and brown on all sides (about 6-8 minutes).
  2. Once the lamb is browned, remove it to a plate and set aside. Add the garlic leeks to the pan (and more oil, if necessary). Saute over medium for about 5 minutes, or until soft.
  3. Add the canned tomatoes, stock, wine cinnamon sticks, cardamom, bay leaves, pepper, and salt. Bring to a boil, then reduce to simmer on low.
  4. Add the meat back to the pan. Simmer like this, covered, over low for 2-3 hours, or until the meat literally falls apart. If too much liquid evaporates,  add more stock or water to the pan.
  5. Serve over the cooked pasta, and sprinkle with the grated Asiago cheese. Enjoy!

Slow Cooker note: At this point, you could add everything to a slow cooker over high for (estimated) 2-3 hours or low for (estimated) 4-6 hours. Those times are approximations, as I have not actually tried this dish in a slow cooker. Just let it go until the meat falls apart.


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