Braised Lamb Shoulder With Dried Chilies and Dates

The article put a spin on a street taco using braised lamb and cooking in a dutch oven. using peppers to make a chili marinade to pour of the lamb that has been scored so that the fat cap helps flavor the lamb and keep it moist. The lamb is cooked low and slow for about six hours. once the meat is ready it could be used on a soft tortilla shell and served as the perfect soft taco.

Key Takeaways:

  • A Dutch oven heats the meat evenly from all sides, allowing it to brown while becoming tender.
  • The average person has very little prep time to use the Dutch oven.
  • This meal is good for an inspired taco night, or over rice and beans.

“This tender braised lamb is packed with flavor from powerhouse ingredients like smokey Morita chilies, fruity guajillo chilies, and sharp tomatillos, all tempered by sticky sweet dates.”

Read more: https://www.seriouseats.com/recipes/2018/02/braised-lamb-shoulder-with-dried-chiles-and-dates.html

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