Shared by Rafael Zaga
Shared by Rafael Zaga
Mexican Stuffed Lamb With Spiced Tomato and Olive Sauce
Yield: 6-8 servingsTime: 3 hours
Mexican Stuffed Lamb With Spiced Tomato and Olive Sauce
Yield: 6-8 servingsTime: 3 hoursFamily Journey
Aleppo, SyriaVeracruz, MexicoMexico City
New York City
This recipe comes from Rafael Zaga. Read more about his family in "A Lamb Recipe From Aleppo Finds New Life in Mexico City."
Ingredients
For the sauce
- 2 pounds (8 small) roma tomatoes, halved lengthwise and quartered
- ½ cup tomato paste
- 3 tablespoons tamarind concentrate
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 4 garlic cloves, minced
- 2 small dried chile de árbol
- 1 large yellow onion, roughly chopped
- 1½ cups pitted kalamata olives
- 1 cup fresh cilantro leaves
- Kosher salt, to taste
For the stuffing
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1½ pounds ground lamb
- 1 cup long-grain white rice
- 5 small dried chile de árbol
- 1 small plum tomato, roughly chopped
- Pinch of freshly grated nutmeg
- Kosher salt, to taste
- 2 cups beef broth
- 1 cup water
For the braised lamb
- One 3½-pound lamb shoulder
- 2 tablespoons olive oil
- 4 celery stalks, roughly chopped
- 2 large carrots, roughly chopped
- 1 large yellow onion, roughly chopped
- 3 cups beef broth
- Kosher salt, to taste
For the potatoes
- 1 pound small new potatoes, preferably multi-color
- ½ cup cilantro stems
Preparation
Step 1
Make the sauce: Combine the tomatoes, tomato paste, tamarind concentrate, olive oil, garlic, chiles, and onion in a medium saucepan and cook over low heat until the tomatoes break down and the sauce reduces, about 90 minutes. Add the olives and cilantro, then cook until the olives soften, another 30 minutes. Season with salt to taste and set aside.
Step 2
Meanwhile, make the stuffing: Heat the olive oil in a heavy-bottomed pan over medium heat and sweat the onions and garlic until translucent, 4 to 5 minutes. Add the ground lamb, rice, chiles, tomato and nutmeg, then stir, breaking up the ground lamb, until the lamb is browned, 3 to 4 minutes. Season with salt to taste.
Step 3
Add the broth to the mixture and bring to a simmer. Cook until the liquid almost completely evaporates, 10 to 12 minutes. Add the water and return to a simmer. Cook again until the water almost completely evaporates, about 8 minutes. Reduce the heat to low and cover the pan. Cook until the rice is tender, about 5 minutes more. Fluff with a fork and check for seasoning.
Step 4
Prepare the lamb: Preheat the oven to 375°F. Butterfly the lamb shoulder so that it is one, large piece, even in thickness (you can ask the butcher to do this for you). Season both sides generously with salt.
Step 5
Place 1 cup of stuffing in a row down the center of the lamb and roll into a log. Tie the lamb into a roast with twine. Reserve the remaining stuffing for serving.
Step 6
Heat the olive oil in 6-quart Dutch oven over medium-high heat. Sear the lamb, turning as needed, until browned on all sides, 15 to 18 minutes. Transfer the lamb to a plate.
Step 7
Reduce the heat to medium and add the celery, carrots and onion to the pan. Cook until the vegetables are slightly brown, 6 to 8 minutes. Add the broth and deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon.
Step 8
Return the lamb to the pot and bring to a simmer. Cover the pot and transfer to the oven. Braise until the lamb is tender and reads 145°F on a thermometer, around 50 to 55 minutes. Transfer the lamb to a platter and cover with foil to rest.
Step 9
Make the potatoes: Place the potatoes and cilantro stems in a medium saucepan. Strain the braising liquid, discarding the vegetables and transfer to pot with the potatoes. Bring to a boil and cook until the potatoes are tender when pierced with a knife, 20 minutes.
Step 10
Layer the remaining stuffing on a large platter. Slice the lamb, discarding the twine and arrange over the stuffing. Scatter the potatoes around the lamb and spoon some of the braising liquid over top. Serve with the tomato-olive sauce on the side.
