Ingredients for Shawarma-Spiced Braised Leg of Lamb

• 1 (6-pound) bone-in leg of lamb, shank attached, frenched

• Sal kosher, pimienta recién molida

• 2 cucharadas de semillas de comino

• 2 cucharaditas de semillas de alcaravea

• 2 teaspoons coriander seeds

• 2 Thai chillies, very finely chopped

• 4 dientes de ajo, finamente rallados

• 120ml de aceite de oliva

• 1 cucharada de pimentón

• 1/2 cucharaditas de canela molida

• 1/2 cucharaditas de semillas de alcaravea

• 1/2 cucharaditas de semillas de cilantro

• 1/4 taza de aceite de oliva

• 1 cebolla grande, finamente rebanada

• 1 tablespoon ancho chilli powder

• 1 tablespoon chipotle chilli powder

• 1 cucharadita de cúrcuma molida

• 1/2 cucharaditas de pimienta negra recién molida

• 1/4 cucharaditas de canela molida

• 1 lata (800 g) de tomates triturados

• 4 tazas de caldo de pollo bajo en sodio

• Sal kosher

• Herb Salad with Pickled Red Onion and Preserved Lemon (for serving)

• Un molinillo de especias o un mortero y maja

Trim excess fat from lamb and remove any membrane. Lightly score flesh with a knife and pat dry with paper towels. Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.

Grind cumin, caraway, and coriander seeds in a spice mill or with a mortar and pestle to a powder. Transfer to a small bowl and stir in chillies, garlic, oil, paprika, and cinnamon; rub all over lamb. Chill uncovered on wire rack 12–24 hours.

Let lamb sit to come to room temperature, about 1 hour.

Preheat oven to 232°C. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce oven temperature to 121°C.

Meanwhile, grind caraway and coriander seeds in a spice mill or with a mortar and pestle to a powder.

Heat oil in a large Dutch oven or other heavy pot over medium (if lamb doesn't fit in the pot you have, set a roasting pan over two burners instead). Add onion and cook, stirring occasionally, until translucent, 5–7 minutes. Add ancho chilli powder, chipotle chilli powder, turmeric, black pepper, cinnamon, and ground seeds and stir to coat onion. Cook, stirring, until spices are fragrant, about 2 minutes. Add tomatoes and broth and bring liquid to a simmer; season lightly with salt.

Carefully place lamb in pot and add just enough water to cover if it is not submerged. Cover pot and braise lamb in oven until meat is very tender and bone wiggles easily in the joint, 4 1/2–5 1/2 hours. (If using a roasting pan, add water as needed so liquid comes halfway up side of leg, cover with foil, and turn lamb once during braising.) Transfer lamb to a platter and tent with foil to keep warm while you make the sauce.

Increase heat to medium-high and bring braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by half, 25–30 minutes. Taste sauce and season with salt if needed. Spoon over lamb. Serve with Herb Salad alongside.

Lamb can be braised 2 days ahead. Keep in braising liquid; cover and chill. Reheat, covered, over medium-low until liquid is simmering and meat is warmed through.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.