| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
|
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Lamb shoulder |
| 1 |
c |
Red wine |
| 1 |
tb |
Fresh rosemary; chopped |
| 4 |
tb |
Extra virgin olive oil |
| 2 |
|
Spanish onions; in 1/4" dice |
| 6 |
|
Cloves garlic; thinly sliced |
| 2 |
|
Chiles choriceros; (may substitute anchos) |
| 4 |
|
Pimentos; in 1/2" strips |
| 1 |
tb |
Paprika fuerte |
|
|
Hot paprika from Spain |
| 1 |
c |
Fresh tomatoes; chopped |
| 1 1/2 |
c |
Dry red wine |
INSTRUCTIONS
Meat needs 6 hours to marinate.
Stem, seed and cut the chiles into 1/2 inch wide strips.
Cut lamb into 1inch cubes and place in bowl with red wine and rosemary and
toss to coat. Let stand six hours, covered and refrigerated.
Remove lamb and pat dry. Save marinade. Season lamb with salt and pepper.
In a 14 inch cazuela, heat oil until smoking. Brown meat well on all sides,
5 to 6 pieces at a time. Remove meat and add onions, garlic, chilis,
pimento and paprika and cook until softened, about 10 to 12 minutes. Add
tomatoes, wine and strained marinade and bring to a boil. Add lamb pieces
and return to boil. Lower heat to simmer for 2 hours. Season with salt and
pepper and serve in cazuela.
Yield: 4 servings as main course
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A32
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 15, 1998
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