60 minutes
Tender lamb cubes infused with a delightful blend of mint and spices, simmered in an aromatic vinegar reduction.
Boneless Lamb Shoulder, cut into 1-inch cubes
0 lb
tablespoons
tablespoons
Ground Cloves
teaspoons
teaspoons
Turmeric Powder
teaspoons
Dry English Mustard
teaspoons
Dried Hot Red Peppers, optional
each
Garlic Clove, peeled and coarsely chopped
each
Fresh Ginger, peeled and coarsely chopped
0.25 inches
tablespoons
Medium-sized Onions, peeled and minced
each
teaspoons
Mint, finely minced
tablespoons
tablespoons
Flat Leaf Parsley, chopped
tablespoons
1. Prepare Lamb
Ensure the lamb cubes are clean and dry by wiping them down. Heat the vegetable oil in a 10–12 inch skillet over high flame. When the oil is hot, add the lamb cubes and brown them evenly on all sides. This should take about 5 minutes. Once browned, remove the lamb cubes with a slotted spoon and transfer them to a heavy-bottomed pot, covering them to keep warm.
2. Prepare Spice Paste
In an electric blender, combine the ground cumin, ground cloves, ground cinnamon, ground turmeric, dry English mustard, dried hot red peppers (if using), garlic, ginger, and red wine vinegar. Blend until you have a smooth paste.
3. Cook Onions
Using the same skillet with the remaining oil, fry the minced onions over high heat for about 5 minutes until they are browned in spots. This will help scrape up any meat juices left in the skillet, adding flavor to the dish.
4. Cook Spice Paste
Once the onions are ready, add the spice paste and continue to stir and fry over medium heat for another 5 minutes. The mixture will thicken slightly, signifying that the flavors are melding together.
5. Simmer Sauce
Add 1 cup of water to the skillet and bring the mixture to a boil. Cover the skillet, reduce the heat to low, and let it simmer for 10 minutes. This simmering helps develop the sauce’s rich and aromatic profile.
6. Combine Lamb and Sauce
Pour the sauce over the browned lamb cubes in the pot. Add the salt and the fresh mint (or dried mint and parsley if using). Bring the mixture to a boil, then cover the pot and let it simmer on low heat for 45 minutes. This slow cooking will tenderize the lamb and allow it to absorb the vibrant flavors of the sauce.
7. Reduce Sauce
Once the lamb is tender, remove the cover and cook the mixture on high heat for an additional 10 minutes, stirring frequently. This step will reduce the sauce, concentrating the flavors and allowing it to cling to the lamb cubes. Be sure to lower the heat and continue stirring in the last few minutes to prevent sticking.
Opt for high-quality, grass-fed lamb, if available. The cut you choose is crucial; lamb shoulder is ideal for cubes as it's flavorful and becomes tender when cooked properly. Ensure the lamb is trimmed of excess fat, which can cause flare-ups on the grill.
For the mint infusion, use fresh mint leaves and make sure to finely chop them to release their essential oils. The marinating time is important – a minimum of 2 hours, but overnight would deepen the flavors significantly. Score the cubes lightly before marinating to ensure the marinade penetrates the meat.
The choice of vinegar for the reduction can make or break the sauce. A high-quality aged balsamic vinegar will add depth and sweetness. To enhance the aromatics, consider adding a sprig of rosemary and a clove of garlic to the reduction while it simmers, removing them before serving.
Allow the lamb to rest for at least 5 minutes after grilling. Resting helps in redistributing the juices throughout the meat, making it more tender and flavorful.
For grilling, ensure your grill is preheated and the lamb cubes are at room temperature. This will help in getting a good sear on the outside while keeping the inside tender and juicy. Use a meat thermometer to cook the lamb to your desired doneness – 145°F (63°C) for medium-rare is generally recommended.
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