Cava Braised Lamb Recipe

If you’ve ever dined at CAVA and experienced their Cava Braised Lamb, you know how irresistibly delicious it is. This is one of my favorite lamb recipe after Longhorn Lamp Chops. The tender, flavorful lamb, infused with rich spices, is enough to make anyone fall in love at first bite. I had my first taste of this delightful dish at a Cava restaurant and was immediately smitten. I found myself craving it repeatedly, which led me to seek out a way to recreate it at home.

Thanks to a copycat recipe video I found on Mark Waits’ TikTok channel, I managed to replicate the dish with remarkable success.

Today, I’m thrilled to share this Cava Braised Lamb Recipe with you so that you can enjoy it in the comfort of your own kitchen.

How To Make Cava Braised Lamb at Home

Recreating the Cava Braised Lamb at home is easier than you might think. With a blend of aromatic spices, slow braising, and a few simple steps, you can achieve a dish that’s just as delicious as the one from the restaurant. Follow these detailed instructions to bring the rich flavors and tender meat to your dining table.

Let’s learn step-by-step:

Cava Braised Lamb Ingredients

• 1 lb lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1/2 tbsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground fennel
• 1/2 tsp ground ginger
• 1/2 tsp chili flakes
• Salt and pepper, to taste
• 2 tbsp avocado oil
• 1 shallot (or 1/4 red onion), chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef stock
• 1 cinnamon stick
• 1 bay leaf
• 4 dates, chopped

Kitchen Tools Needed

• Large bowl
• Measuring spoons
• Knife
• Cutting board
• Pressure cooker (or slow cooker/Dutch oven for alternative methods)
• Wooden spoon or spatula
• Tongs
• Plate
• Stirring spoon

Step-by-Step Recipe Instructions

Step 1: Marinate the Lamb

Place the lamb shoulder chunks in a large bowl. Add salt, fresh ground pepper, chili flakes, ground cumin, ground coriander, ground fennel, and ground ginger. Drizzle with olive oil and mix well to coat the lamb evenly. Cover the bowl and marinate in the refrigerator for at least 4 hours, preferably overnight.

Step 2: Sear the Lamb

Heat the avocado oil in a pressure cooker over medium-high heat. Add the marinated lamb pieces and sear for 1-1.5 minutes on each side until browned. Remove the seared lamb from the pot and set aside.

Step 3: Sauté the Aromatics

Add a little more avocado oil to the pressure cooker. Add the chopped shallots (or red onion) and sauté for about 2 minutes until they soften. Add the minced garlic and sauté for another 30 seconds until fragrant.

Step 4: Add Tomato Paste and Stock

Stir in the tomato paste and cook until it turns a rusty color, about 1 minute. Pour in the beef stock, scraping up any browned bits from the bottom of the pot.

Step 5: Incorporate Dates and Spices

Add the chopped dates, cinnamon stick, bay leaf and little bit of oregano to the pot. Return the seared lamb to the pot, mixing everything well.

Step 6: Pressure Cook the Lamb

Close the pressure cooker and cook on high pressure for 20 minutes. After cooking, let the pressure release naturally.

Step 7: Serve the Braised Lamb

Open the pressure cooker and give the lamb a gentle stir. Serve hot with your favorite sides.

Alternative Cooking Methods

Yes, fortunately, there are few others methods of making braised lamp. Here are some method I would prefer if I’m not following the above instructions.

Crockpot Cooking method:

After searing the lamb and sautéing the aromatics, transfer everything to a crockpot. Cook on low for 8 hours.

Dutch Oven Cooking Method:

After searing the lamb and sautéing the aromatics, transfer everything to a Dutch oven. Cook in a preheated oven at 375°F (190°C) for 75 minutes or until the lamb is tender.

Recipe & Make Ahead Tips

• Marination Time: For the best flavor, marinate the lamb overnight. This allows the spices to deeply infuse the meat.
• Browning the Lamb: Ensure each piece of lamb is browned properly. This step adds a depth of flavor to the final dish.
• Natural Pressure Release: Letting the pressure release naturally keeps the lamb tender and prevents it from drying out.

• Marinate in Advance: Marinate the lamb up to two days in advance. This makes the cooking process quicker when you’re ready to prepare the meal.
• Pre-Sear the Lamb: You can sear the lamb and sauté the aromatics a day ahead. Store them in the fridge and resume cooking the next day.

Leftover and Storage Tips

Storing Leftovers: Store leftover lamb in an airtight container in the refrigerator for up to 3 days.

Freezing: You can freeze the braised lamb for up to 3 months. Make sure it’s stored in a freezer-safe container.

Reheating: Reheat leftovers in a saucepan over low heat until warmed through. Add a splash of beef stock if the sauce has thickened too much.

What Can You Serve with Cava Braised Lamb?

Cava Braised Lamb pairs wonderfully with a variety of sides. Consider serving it with:

• Herbed Couscous: The light, fluffy texture of couscous complements the rich, braised lamb perfectly.
• Roasted Vegetables: Carrots, zucchini, and bell peppers roasted with olive oil and herbs make a great accompaniment.
• Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic provide a comforting base for the flavorful lamb.
• Flatbread: Warm, soft flatbread is perfect for soaking up the delicious sauce.

Frequently Asked Questions

Here are some common FAQs about Cava Braised lamb Recipe:

Can I use a different cut of lamb?

Yes, you can use lamb leg or shank instead of lamb shoulder. Just ensure the pieces are of similar size for even cooking.

What can I substitute for dates?

If you don’t have dates, you can use prunes or apricots. These fruits add a similar sweetness and depth to the dish.

How can I make the dish less spicy?

Reduce or omit the chili flakes to make the dish less spicy. The other spices will still provide a rich flavor.

Can I use a different type of stock?

Yes, you can use chicken or vegetable stock if you prefer. However, beef stock adds a richer flavor that complements the lamb well.

Continue to Content

Cava Braised Lamb Recipe

Yield: 4

Prep Time: 4 hours 30 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Delicious Cava Braised Lamb Recipe with tender lamb, aromatic spices, and rich flavors. Easy to make at home, perfect for a gourmet meal.

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Ingredients

• 1 lb lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1/2 tbsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground fennel
• 1/2 tsp ground ginger
• 1/2 tsp chili flakes
• Salt and pepper, to taste
• 2 tbsp avocado oil
• 1 shallot (or 1/4 red onion), chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef stock
• 1 cinnamon stick
• 1 bay leaf
• 4 dates, chopped

Instructions

1. Marinate the Lamb: ace the lamb shoulder chunks in a large bowl. Add salt, fresh ground pepper, chili flakes, ground cumin, ground coriander, ground fennel, and ground ginger. Drizzle with olive oil and mix well to coat the lamb evenly. Cover the bowl and marinate in the refrigerator for at least 4 hours, preferably overnight.
2. Sear the Lamb: Heat the avocado oil in a pressure cooker over medium-high heat. Add the marinated lamb pieces and sear for 1-1.5 minutes on each side until browned. Remove the seared lamb from the pot and set aside.
3. Sauté the Aromatics: Add a little more avocado oil to the pressure cooker. Add the chopped shallots (or red onion) and sauté for about 2 minutes until they soften. Add the minced garlic and sauté for another 30 seconds until fragrant.
4. Add Tomato Paste and Stock: Stir in the tomato paste and cook until it turns a rusty color, about 1 minute. Pour in the beef stock, scraping up any browned bits from the bottom of the pot.
5. Incorporate Dates and Spices: Add the chopped dates, cinnamon stick, bay leaf and little bit of oregano to the pot. Return the seared lamb to the pot, mixing everything well.
6. Pressure Cook the Lamb: Close the pressure cooker and cook on high pressure for 20 minutes. After cooking, let the pressure release naturally.
7. Serve the Braised Lamb: Open the pressure cooker and give the lamb a gentle stir. Serve hot with your favorite sides.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 22gSodium: 300mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 25g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

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Conclusion

This Cava Braised Lamb Recipe is a delightful way to bring a taste of the restaurant into your home. The blend of spices, the tenderness of the lamb, and the rich, aromatic sauce make it a dish worth trying. Whether you’re cooking for a special occasion or simply want to enjoy a gourmet meal at home, this recipe is sure to impress. Remember, the key to great flavor lies in the marination and the slow cooking process, so take your time and enjoy the cooking experience. Happy cooking!

By trying this Cava Braised Lamb Recipe, you’ll be able to enjoy a restaurant-quality meal in the comfort of your own kitchen. So why not give it a try? I’m sure you’ll love it just as much as I do.