Lamb with Tomato Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Ingredients
for
8
- Ingredients
- 1 ⅕ kilograms lamb (boneless)
- 3 bay leaves
- 1 Cinnamon stick
- 600 milliliters dry Red wine
- 6 Beefsteak tomato
- 750 grams shallots
- 6 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- Nutmeg
- Ground clove
- sugar
- 2 Tbsps Red wine vinegar
Preparation steps
1.
Cut the lamb into large, bite-size cubes. Put into a bowl with the bay leaf and cinnamon, then pour the wine over it. Cover and refrigerate overnight.
2.
Blanch the tomatoes for a few seconds, peel, quarter, core and roughly chop. Peel the shallots and garlic. Slice the garlic. Remove the meat from the marinade and pat dry. Heat the oil in a large roasting pan and sear the meat on all sides. Season with salt and pepper, then remove from the pan. Sauté the shallots and garlic in the oil, then add the tomatoes and meat. Pour in the marinade, bring to a boil and season with 1 pinch of nutmeg, clove and sugar. Cover and cook in a preheated oven at 200°C convection (approximately 400°F) for 90 minutes. Season with salt, pepper and vinegar.
