| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Med01 | 6 | servings |
INGREDIENTS
| 3 | lb | Lamb |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/4 | c | Flour; for dredging |
| 6 | tb | Extra-virgin olive oil |
| 1 | lg | Spanish onion; cut 1/2" dice |
| 1 | Green bell pepper; seeded, stemmed, | |
| And chopped into 1/2" dice | ||
| 1 | tb | Hot paprika |
| 1 | ts | Saffron |
| 2 | tb | Currants |
| 4 | tb | Sherry vinegar |
| 3 | tb | Honey |
| 1 | tb | Cumin seed |
| 2 | c | Dry white wine |
| 1 | c | Chicken stock |
INSTRUCTIONS
Cut lamb into 2-inch cubes, season and dredge in flour. In a 4-quart casserole, heat oil until smoking. Brown lamb pieces until dark golden brown, 4 or 5 at a time, and hold on a plate. Add onion, bell pepper, paprika, saffron and currants and cook until very soft, about 10 to 12 minutes. Add vinegar, honey, cumin, wine and stock and bring to a boil. Add lamb pieces, return to boil, lower heat and simmer 1 hour 20 minutes, stirring every 20 minutes. Serve warm in bowls with grilled bread. This recipe yields 6 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B20 broadcast 06-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-24-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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