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Braised Lamb Kahlua

By: Kahlua  
"A savory lamb and mushroom braise gets deeper flavor from Kahlua."

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Prep Time:
20 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 2 pounds boneless lamb stew meat
  • 2 tablespoons flour
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 2 tablespoons oil for browning
  • 1/2 cup Kahlua
  • 1/4 cup water
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, pressed
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon rosemary, crumbled
  • 1/4 teaspoon pepper
  • 1/2 pound fresh mushrooms
  • 2 tablespoons thinly sliced green onion
  • Lemon wedges for garnish

Directions

  1. Cut lamb into 2 inch cubes, removing any fat. Reserve any trimmings for browning meat.
  2. Combine flour, paprika and onion powder and add to meat and toss until coated.
  3. Heat lamb fat trimmings in a large skillet to render fat. Add oil, if needed, to measure 2 tablespoons and brown meat well.
  4. Meanwhile, combine Kahlua, water, vinegar, garlic, salt, rosemary and pepper. When meat is browned, discard any fat remaining in skillet. Add Kahlua mixture to meat. Bring to boil, cover and turn heat low. Simmer 1 1/2 to 1 3/4 hours, or until meat is tender. Cut mushrooms in halves and add to the skillet in last 5 minutes as meat cooks.
  5. Remove lamb and mushrooms to heated serving platter. Skim off any excess fat from sauce. Pour over the lamb, or serve on the side. Garnish with sliced green onion and lemon wedges. Serve with rice, if desired.

Footnotes

  • Kahlua ® Liqueur, 20% Alc./Vol. (21.5% Alc./Vol.,available only in Ohio). © 2009 Imported by The Kahlua Company, Purchase, NY
  • Enjoy Your Curious Life Responsibly

Nutritional Information open nutritional information

Amount Per Serving  Calories: 566 | Total Fat: 31.5g | Cholesterol: 129mg

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