Spanish · intermediate
Spanish Cordoban Honey And Cumin Glazed Lamb
Tender braised lamb shoulder cubes coated in a fragrant sweet-and-savory glaze of cumin, sweet smoked paprika, honey, and bright apple vinegar.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season lamb cubes lightly with salt and black pepper. Heat 1 tablespoon of olive oil in a heavy saucepan over medium-high heat.
- 02
Sear lamb in a single layer until deep brown on all sides, about 6 to 8 minutes. Transfer seared lamb to a plate.
- 03
Add remaining olive oil, diced onion, and garlic to the saucepan. Cook over medium heat for 5 minutes until translucent.
- 04
Stir in ground cumin and sweet smoked paprika, sautéing for 1 minute until fragrant.
- 05
Return lamb to the saucepan. Add honey, apple vinegar, and beef stock. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes until lamb is tender.
- 06
Uncover and simmer rapidly for 3 to 5 minutes to reduce liquid into a rich glaze that coats the lamb. Serve warm.
A LITTLE KITCHEN KNOW-HOW
Pan Glazing
Reducing cooking liquid enriched with honey and vinegar until it forms a shiny sauce that clings to meat.
Notes from the kitchen
- Do not overcrowd the skillet during searing to get a deep brown crust on the lamb cubes.
- apple vinegar balances the sweetness of honey while adding authentic Andalusian tang.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.