Lamb with tomato sauce and cilantro
4 servings
60 minutes
Lamb with tomato sauce and cilantro is a refined dish of Italian cuisine, infused with the rich aroma of spices and fresh herbs. The origins of this recipe trace back to Mediterranean gastronomy traditions, where tender lamb meat pairs perfectly with the sweet and sour tomato sauce. The dish has a rich flavor—tender braised meat absorbs the spicy notes of cumin and the zest of garlic and chili, creating a harmonious balance of warmth and depth of taste. Cilantro adds freshness, highlighting the rich texture of the sauce. This dish is perfect for a cozy dinner with a glass of red wine, and its tender, juicy meat will win the heart of every gourmet.
1
Heat olive oil in a deep and spacious pan over medium heat, add chopped onion, garlic, and chili (remove seeds and stems from peppers beforehand), sauté the vegetables for three to five minutes until soft, then add cumin and mix well.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Garlic: 3 cloves
- Chili pepper: 3 pieces
- Ground cumin (zira): 2.5 teaspoons
2
While the vegetables are cooking, cut the lamb into small pieces and season with salt and pepper to taste.
- Lamb meat: 450 g
- Salt: to taste
- Ground black pepper: to taste
3
Add the meat to the pan with the vegetables and stew everything together, stirring for about five minutes. Then add the tomato sauce and pour in the broth. Stir again, increase the heat, and bring the contents of the pan to a boil.
- Lamb meat: 450 g
- Tomato sauce: 400 g
- Beef broth: 70 ml
4
Cover the pan with a lid, reduce the heat to low, and simmer until cooked - about forty to forty-five minutes.
5
Salt and pepper the cooked meat again, and sprinkle with chopped cilantro just before serving.
- Salt: to taste
- Ground black pepper: to taste
- Coriander: 20 g