Lamb Braised with Orange and Lemon
Lamb provides complete protein, iron, zinc, and vitamin B12, while garam masala adds warm spice. Orange and lemon form a light citrus sauce that mellows during slow braising. One small orange and half a lemon are spread across four servings.
Lamb
Cut the onion (200 g) into half-moons, chop the garlic (6 g), and slice the ginger (10 g) into thin matchsticks. Remove a thin strip of zest from the small orange (130 g) and squeeze the juice; use half of the zest when serving. Squeeze the juice from half a lemon (25 g) as well. Prepare the lamb (850 g): salt all sides, distributing the table salt (6 g) over the surface.
Heat the oven to 160 °C. Warm the olive oil (30 g) in a heavy pot; fry the lamb on all sides, then leave it on a plate while the citrus base is made.
In the same pot, lightly fry the onion, then add the garlic, ginger, and garam masala (2 g). Cook until fragrant. Pour in the orange and lemon juice, add the stevia (12 g), bring to a boil, then boil gently for 1–2 minutes so some liquid evaporates.
Return the meat to the pot and cover it. Braise at 160 °C for 2–3 hours, keeping the lidded pot in the oven throughout. Check it with a fork: the lamb may be sliced, or cooked until it pulls apart easily into fibers.
For serving
Serve the lamb sliced or pulled apart. Garnish with the orange zest, cilantro leaves (10 g), pomegranate seeds (20 g), and toasted almond flakes (15 g).
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