Braised Lamb in Obe Ata
Ingredient List
For the Lamb:
2 tablespoons canola oil, plus more as needed
4- to 5-pound Lamb Leg (or multiple)
Kosher salt
1 garlic bulb, halved crosswise
3 large carrots, scrubbed, trimmed and cut into 2-inch pieces
2 large red onions, peeled and chopped into large dice
1 (14-ounce) can whole peeled tomatoes with their juices
10 fresh thyme sprigs
2 fresh bay leaves
1 red habanero chile, stemmed
4 cups beef or chicken stock
For the Obe Ate:
(28-ounce) can whole peeled tomatoes with their juices
2 medium red bell peppers, stemmed, seeded and roughly chopped
1 medium red onion, peeled and roughly chopped
8 garlic cloves, peeled
1 (2-inch) piece fresh ginger, peeled and finely chopped
2 red habanero chiles, stemmed
¼ cup canola or other neutral oil
Directions:
Heat the oven to 350 degrees.
Heat 2 tablespoons canola oil in a large Dutch oven over a burner (I used THIS one). Season the lamb generously all over with salt, then sear, turning frequently, until browned, 20 minutes. Transfer to a large bowl.
Sear the garlic bulb halves in the rendered fat in the dutch oven on the stove, cut-side down, until golden brown, 1 to 2 minutes. Transfer garlic to the bowl with the lamb.
Cook the 3 carrots and 2 diced red onions with a pinch of salt, stirring occasionally, until vegetables are just beginning to soften and brown at the edges, about 8 minutes.
Add the 14oz canned tomatoes and their juices, tearing the whole tomatoes into large chunks with your hands as you add them.
Add the 10 thyme sprigs, 2 bay leaves and 1 stemmed habanero.
Stir in the 4 cups of stock and bring to a simmer over medium-high.
Return the goat and garlic to the Dutch oven, cover and transfer to the oven. Braise until meat is tender but doesn’t fall apart, 2 hours.
Meanwhile, prepare the obe ata:
Combine all the obe ata ingredients except the oil in a blender and purée on high until smooth. (The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 6 cups of purée.)
Heat the 1/4 cup canola oil in a large pot over medium-high.
Add the purée and bring to a simmer.
Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 45 minutes. (You should have about 4 cups of obe ata.
Remove the Dutch oven from the oven and increase the oven temperature to 375 degrees.
Transfer the lamb to a large bowl using tongs.
Strain the broth, discarding the solids, and return the broth to the Dutch oven. (You should have 2 to 3 cups.)
Add the obe ata to the Dutch oven and bring the sauce up to a simmer over medium-high.
Cook, stirring occasionally, until flavors meld and sauce thickens slightly...20 minutes.
Season with salt and place the lamb back in, ladling sauce over the top of the lamb if it is not completely submerged.
Cover with lid and return to the oven.
Braise until the lamb is tender enough to pull with a fork and just beginning to fall off the bone... 45 minutes.
Scatter the top with the lemon zest, fresh herbs and scallion and serve in the dutch oven.
Serve with Rice and Collard greens
