Braised lamb and sweet potatoes with jerk spices
From Burden's Landing
Ingredients
- Lamb. You can use leg or shoulders -- anything suitable for braising. You can also use turkey legs.
- Sweet potatoes
- Onion
- Garlic
- Ginger
- Habanero
- Jerk rub
- Pomegranate juice or pomegranate molasses. (Optional)
- Water
- Olive oil
- Salt and pepper
- Cilantro for garnish
Recipe
- Salt the lamb. Brown it in the olive oil. Remove the meat and pour off most of the rendered fat.
- Sautee the sweet potatoes. Add the onion, garlic, ginger, and habanero. Add the spices. Add the pomegranate juice.
- Add the lamb back to the pot. Add liquid, bring it to a boil, cover the pot, and put it in a 250-300 degree oven.
- Leave it for 2-4 hours, depending on the amount of lamb. Check every hour. When the meat is super tender, it's done. If the liquid is low, add some more.
When it's done, I like to shred the meat like pulled pork. This way, it absorbs all the flavor.
Alternatively, you can remove the meat, let it cool, then slice it. Reduce the remaining liquid into a glaze-like sauce, and pour it over the meat.
