| 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 |
T |
Extra-virgin olive oil |
| 1 |
|
Spanish onion, cut 1/2" dice |
| 1 |
|
Green bell pepper, seeded |
|
|
stemmed |
|
|
And chopped into 1/2" dice |
| 1 |
T |
Hot paprika |
| 1 |
t |
Saffron |
| 2 |
T |
Currants |
| 4 |
T |
Sherry vinegar |
| 3 |
T |
Honey |
| 1 |
T |
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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