| 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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