Cranberries are in abundance now and they are half price! I quickly grabbed a few bags before they go off the shelves (soon). After making Zen's delicious cranberry sauce, I came across this amazing braised lamb recipe at Marc's No Recipes. It's truly delicious. The gravy was really rich and flavourful and the tartness of the cranberries helped cut through the fats in this dish. I didn't have black cardamom so I used green ones instead. Green cardamom has a really unique aroma and taste, added a rather "fresh" aroma and flavour to the dish. Black cardamom apparently has an intensely smokey meat-like flavor with just a hint of camphor, I have to hunt down those black cardamoms! I used black treacle to sweeten the dish instead of sugar, which added a really lovely rich flavour to the dish.
Adapted from No Recipe's
- 1kg lamb shoulder - chopped into large chunks
- 1 tsp whole cumin seeds
- 10 cloves
- 2 green cardamom
- 1 tbs minced garlic
- 1 tbs grated ginger
- 1 large onion - diced
- 300g cranberries
- 1/3 cup black treacle/ molasses
- 3/4 cup water
- Generously salt and pepper the lamb.
- Sear the lamb until golden brown on all sides. Leave aside for later use.
- In a pressure cooker pot/ large pot, lightly toast cumin seeds, cloves, cardamom in a bit of oil until fragrant.
- Add onions, stir fry until soft and translucent.
- Add garlic and ginger, stir fry until fragrant.
- Mix in cranberries, treacle and water.
- Add in lamb.
- Cook under pressure for about 30 mins or let this braise for 2-3 hours or until the meat easily pulls off the bone with a fork.
- Add salt to taste.
- Serve with rice. I served with mint and parsley couscous.