| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jamaican | Fixed | 4 | Servings |
INGREDIENTS
| 2 | lb | Lamb; cut in 1/2" cubes |
| 1 1/2 | c | Red wine |
| 3 | tb | Peanut oil |
| 4 | Cloves garlic; finely chopped | |
| 1 | lg | Onion; coarsely chopped |
| 2 | Bay leaves | |
| 1/4 | c | Tomato paste |
| Salt; to taste | ||
| 4 | Habanero chiles; stem, seed & chop |
INSTRUCTIONS
Marinate the lamb in the wine for 3 hours. Remove the lamb and reserve the wine. In a large skillet, heat the oil over medium heat. Add the lamb and saute until lightly browned on all sides. Add the garlic and onion, sauteing until the onion is translucent. Lower the heat and add the bay leaves, tomato paste, salt, wine, and Habaneros. Simmer until the lamb is tender, about 30 minutes. Remove the bay leaves and serve. Serving Suggestion: Start with a green salad tossed with an oil and red-wine vinaigrette. Serve the stew with crusty bread and cold mugs of a flavorful beer such as the Jamaican import, Red Stripe. SirRedhawk@aol.com Busted by Christopher E. Eaves <cea260@airmail.net> Recipe by: Peggy Barnes Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 16, 1998
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