Braised Lamb in AZ Pomegranate Green Tea Sauce
Makes 4-6 servings
2 pounds Lamb shoulder (or any cut for stew)
1 large carrot
2 ribs of celery
1 large onion
¼ cup canola oil
¼ tsp. salt
½ tsp. fresh ground pepper
¼ tsp. paprika
½ tsp. parsley
4 cups of AriZona Pomegranate Green Tea
1 bay leaf
2 tsp. Balsamic vinegar
2 ½ tbls. Tomato paste
In a dutch oven or large pot, heat canola oil over medium-high heat. Begin seasoning lamb liberally with salt, pepper, paprika, and cumin. Add lamb to hot oil and brown pieces on all sides. Remove lamb from pot and seal tightly in foil.
Return pot to medium-high heat and add a bit more canola oil if necessary. Introduce mirepoix of carrots, celery, and onions and a pinch of salt to the pot. Cook until onions become translucent. Pour in AZ Pomegranate GT, balsamic vinegar and parsley. Cook 2 minutes. Stir in tomato paste and return lamb with juices back to pot, add one bay leaf… bring to a boil then down to a simmer, cover tightly and cook for 3 ½ hrs. (until lamb is perfectly tender).
Using a colander, strain liquid into a sauce pot and reduce on high until desired sweetness. Add lamb to sauce, coat, and serve hot!!