Cava Braised Lamb Recipe

We all love to eat something that tastes special, right? The kind of food that makes you stop and say, “Wow, this is so good!” Cava Braised Lamb Recipe is that kind of dish.

Most of us go to a restaurant when we crave something rich and full of flavor like braised lamb. I used to think it was too hard to make at home.

But after I tried the version from Cava, I couldn’t stop thinking about it. It had this deep flavor that felt comforting and special at the same time.

At first, I didn’t think I could ever make it at home. I even looked online for a copycat recipe, but nothing felt close enough – until I found a quick video on TikTok. It was easier than I expected.

Since then, I don’t need to leave the house when I’m craving that rich, slow-cooked flavor.

Now, I’m sharing this copycat Cava Braised Lamb Recipe with you. If I can do it, so can you!

What Does Copycat Cava Braised Lamb Taste Like

When I make this Cava Braised Lamb Recipe, the first thing I notice is how rich and warm the flavors are.

The lamb is soft and juicy, almost melting in my mouth. There’s a little sweetness from the dates, and the spices give it a cozy, earthy taste. You get a hint of cinnamon, a touch of cumin, and a gentle heat that isn’t too strong. Every bite feels special, like something you’d order at a nice place, but it’s made right at home.

If you try it, you’ll see how the sauce soaks into the meat, making each bite full of flavor. I think you’ll love how easy it is to enjoy this dish in your kitchen.

Key Ingredients in Cava Braised Lamb

• 1 lb Lamb Shoulder: This cut is perfect for braising because it’s a bit fatty and gets super tender when cooked slowly. Look for pieces with some marbling for the best flavor.
• 2 tbsp Olive Oil: I use extra virgin olive oil to coat the lamb and add richness. It helps the spices stick to the meat.
• ½ tbsp Coriander: This spice adds a warm, citrusy flavor that pairs so well with lamb. Use ground coriander for ease.
• 1 tsp Cumin: Cumin brings a smoky, earthy taste that makes the dish pop. It’s a must-have for Mediterranean vibes.
• ½ tsp Fennel: Fennel seeds or ground fennel add a slight sweetness and a hint of licorice. It’s subtle but awesome.
• ½ tsp Ground Ginger: This gives a gentle warmth and a tiny kick. It’s not spicy, just cozy.
• ½ tsp Chili Flakes: These add a touch of heat. You can skip them if you don’t like spice, but they’re mild here.
• ½ tsp Salt: Regular table salt works fine to season the lamb and bring out its natural flavor.
• ½ tsp Pepper: Freshly ground black pepper adds a little sharpness. Pre-ground is okay too.
• 2 tbsp Avocado Oil: I use this for searing because it handles high heat well. It’s neutral, so it won’t overpower the dish.
• 1 Shallot: Shallots are like mild onions with a sweet flavor. One medium-sized shallot, chopped, is perfect.
• 2 Garlic Cloves: Fresh garlic adds a punch of flavor. Mince them finely for even cooking.
• 1 tbsp Tomato Paste: This thickens the sauce and gives a rich, tangy taste. Look for it in small cans or tubes.
• 1 cup Beef Stock: This is the base of your braising liquid. Choose a good-quality, low-sodium stock for better control of saltiness.
• 1 Cinnamon Stick: A whole stick infuses the dish with warm, sweet notes. It’s like magic in the pot.
• 1 Bay Leaf: This adds a subtle, herby flavor. One leaf is enough to do the trick.
• 4 Dates: Chopped dates bring a natural sweetness that balances the savory flavors. Use pitted dates for convenience.
• ½ tsp Oregano: Dried oregano adds a classic Mediterranean herb flavor. It ties everything together.

Kitchen Appliances Needed

1. Pressure Cooker: I love my pressure cooker for quick braising. It makes the lamb tender in just 20 minutes. An Instant Pot works great too.
2. Mixing Bowl: A medium bowl for marinating the lamb. Glass or plastic is fine.
3. Knife and Cutting Board: For chopping shallots, garlic, and dates. A sharp knife makes prep easy.
4. Measuring Spoons: To get the spice amounts just right.
5. Tongs: For flipping the lamb while searing. They give you good control.
6. Wooden Spoon: For stirring the shallots and scraping the pot.
7. Stove: You’ll need a stovetop to sear and cook everything.

No pressure cooker? You can use a heavy pot or Dutch oven and simmer on low for 2–3 hours until the lamb is tender.

How To Make Cava Braised Lamb

Step 1 | Marinate the Lamb

Grab a bowl and toss in your 1-pound lamb shoulder, cut into chunks.

Add 2 tablespoons of olive oil, ½ tablespoon coriander, 1 teaspoon cumin, ½ teaspoon fennel, ½ teaspoon ground ginger, ½ teaspoon chili flakes, ½ teaspoon salt, and ½ teaspoon pepper. Mix it all up so the lamb is coated.

Cover the bowl and let it sit in the fridge overnight. If you’re short on time, 30 minutes works too, but longer is better for flavor.

Step 2 | Heat the Pressure Cooker

Set your pressure cooker to sauté mode or heat it on medium-high on the stove. Add 2 tablespoons of avocado oil and let it get nice and hot. You want it shimmering but not smoking.

Step 3 | Sear the Lamb

Add the lamb chunks to the hot oil, but don’t crowd them – give each piece some space (like a middle school dance, save room for Jesus!). Sear for about 1 to 1.5 minutes per side until they’re golden brown.

Do this in batches if needed. Once done, take the lamb out and set it aside on a plate.

Step 4 | Cook the Shallots

In the same pot, add a splash more avocado oil if it looks dry. Toss in 1 chopped shallot and cook for about 2 minutes until it softens. Stir with a wooden spoon to pick up the tasty brown bits (that’s called fond) from the bottom of the pot.

Step 5 | Add Garlic and Tomato Paste

Throw in 2 minced garlic cloves and 1 tablespoon of tomato paste. Stir for about a minute until the tomato paste turns a rusty color. This step makes the sauce super flavorful.

Step 6 | Deglaze with Stock

Pour in 1 cup of beef stock and scrape up all the fond from the bottom. This is where the magic happens – the stock grabs all that flavor.

Step 7 | Add the Good Stuff

Toss in 4 chopped dates, 1 cinnamon stick, 1 bay leaf, and ½ teaspoon oregano. Stir it all together.

Step 8 | Return the Lamb

Put the seared lamb back in the pot, along with any juices on the plate. Give it a quick stir to mix everything.

Step 9 | Pressure Cook

Close the pressure cooker lid and set it to high pressure for 20 minutes. When the time’s up, let the pressure release naturally (this takes about 10–15 minutes).

No pressure cooker? Use a heavy pot, cover, and simmer on low for 2–3 hours until the lamb is fork-tender.

Step 10 | Check and Serve

Open the lid, and oh my gosh, smell that! The lamb should be tender and the sauce rich. Remove the cinnamon stick and bay leaf. Serve it hot with your favorite side.

Chef’s Note + Tips

Here are my extra tips to make sure your lamb turns out perfect:

• Pat Lamb Dry: Before marinating, pat the lamb pieces dry with a paper towel. This helps them sear better instead of steaming.
• Don’t Rush the Sear: Getting that good brown color on the lamb is super important for flavor. Give it the full time and don’t crowd the pot!
• Scrape the Fond: When cooking the shallots and deglazing, really scrape all those browned bits off the bottom. That’s pure flavor!
• Natural Release: For the pressure cooker, letting the pressure come down naturally (without using the quick-release valve) helps keep the lamb super tender and prevents it from getting tough.
• Skim the Fat: If you have time after cooking, let the sauce sit for 5 minutes. Then, use a spoon to skim off any extra fat that rises to the top for a cleaner taste.
• Thicken Sauce (Optional): If you like a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir this slurry into the simmering sauce after removing the lamb. Cook for 1-2 minutes until thickened.
• Taste Before Serving: Always taste the sauce right before serving! You might want to add just a tiny pinch more salt or pepper. Flavors develop as it cooks.
• Tenderness Test: The lamb is done when you can easily pull it apart with two forks. If it’s still tough, cook it longer (another 15-30 minutes in the pot, or 5 more minutes under pressure if needed).

Make Ahead & Storage

This dish keeps well, so it’s great to make ahead. After cooking, let it cool. Store it in an airtight container in the fridge for up to 4 days. The flavor gets even better the next day.

If you want to freeze it, divide it into small portions and freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm gently on the stove or in the microwave.

If the sauce smells sour or the meat feels slimy, that’s a sign it’s gone bad. Always check before reheating.

How To Serve Braised Lamb

This lamb goes with so many things. I like it best over rice or with warm pita bread. It’s also great with couscous, quinoa, or even mashed potatoes.

At Cava, they usually serve it in bowls with greens, grains, and toppings like hummus, tzatziki, or red pepper dip. You can do the same at home!

Make your own bowl with chopped cucumbers, tomatoes, olives, and a dollop of your favorite dip. It’s so easy to customize.

Cava Braised Lamb Recipe FAQs

1. What cut of lamb works best?

Lamb shoulder is the best because it has the right amount of fat to keep the meat juicy. You can also use lamb leg, but it might be a bit leaner.

2. What should I do if the sauce is too watery?

Just cook it uncovered for a few more minutes on medium heat until it thickens. You can also mash a date or two into the sauce to thicken it.

3. How do I know when the lamb is done?

It should shred easily with a fork. If it resists, cook 15 more mins. Overcooked? It’ll still taste great – just softer!

4. Can I make this in a slow cooker?

You can! Sear the lamb and cook the shallots, garlic, and tomato paste in a skillet first. Deglaze the skillet with the stock. Then, transfer everything (including the seared lamb, deglazed liquid, dates, cinnamon, bay leaf, oregano) to your slow cooker.

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lamb is fork-tender. Remove cinnamon stick and bay leaf before serving.

That’s my Cava Braised Lamb Recipe – simple, delicious, and perfect for any night. It’s tender, full of flavor, and makes me feel like a kitchen pro.

You’ve got to try it – I promise it’s worth it. Grab your pot and get cooking!