Braised Lamb with Almonds and Mint

Name: Braised Lamb with Almonds and Mint
Yield: 4 to 6 Servings
Ingredients: 2 pounds trimmed lamb shoulder, cut into 1 1/2'–2' cubes; 1 teaspoon kosher salt plus more for seasoning; 1/2 teaspoon freshly ground black pepper plus more for seasoning; 2 tablespoons olive oil; 2 cups chopped onions; 6 garlic cloves, chopped; 3/4 cup dry red wine; 2 cups canned tomato juice; 1 cup low-salt chicken broth; 1 teaspoon ground cumin; 1/2 teaspoon hot Hungarian paprika; 1 medium carrot, chopped (about 3/4 cup); 2 tablespoons chopped flat-leaf parsley; 2 tablespoons frozen peas, defrosted and warmed in microwave; 2 tablespoons slivered almonds, toasted; 1 tablespoon chopped fresh mint

By Mario Leon of Dal in Somerville MA

October 17, 2011

Recipe notes