| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Peruvian |
Toohot06 |
6 |
servings |
INGREDIENTS
| 8 |
lg |
Garlic cloves |
| 2 |
ts |
Coarse sea salt |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Freshly-ground black pepper |
| 1/2 |
c |
Red wine vinegar |
| 3 |
tb |
Olive oil |
| 1 |
|
Lamb shoulder – (7 to 8 lbs); bones, fat removed, |
|
|
; cut 2 1/2. chunks |
| 3 |
tb |
Olive oil |
| 3 |
|
Jalapeno peppers; seeded if desired, |
|
|
; and finely chopped |
| 4 |
md |
Onions; finely chopped |
| 2 |
ts |
Coarse sea salt |
| 1 1/2 |
c |
Beer |
| 8 |
c |
Beef or chicken stock; preferably homemade |
| 6 |
lg |
Boiling potatoes; peeled, quartered |
| 1 |
bn |
Cilantro; leaves only, finely chopped |
INSTRUCTIONS
In a mortar and pestle or food processor, pound the garlic, salt, cumin,
and black pepper to a paste. Mix in the vinegar, and then blend in the
olive oil. Transfer the mixture to a large shallow earthenware dish, and
place he lamb in the marinade, turning to evenly coat all the chunks.
Marinate at room temperature for 2 to 3 hours. Remove the lamb from the
marinade with a slotted spoon, reserving 1/2 cup of the marinade. In a
large heavy casserole, heat the 3 tablespoons olive oil over high heat.
Brown the lamb, turning with tongs to sear all sides evenly. This will take
about 20 minutes (if the lamb does not fit all in one layer, brown in 2
batches, otherwise the meat will steam rather than sear). Transfer the lamb
to a plate with a slotted spoon and set aside. Reduce the heat to
medium-high and add the jalapenos, onions, and salt. Saute, stirring
frequently, for about 10 minutes, or until the onions are golden. Add the
beer and lower the heat so that the liquid is simmering. Cook for about 15
minutes, or until all of the beer has evaporated. Return the browned lamb,
along with the accumulated juices from the plate, to the pan. Add the stock
and stir to mix. Bring up to a boil, then reduce the heat and simmer the
dish, covered, for about 1 hour and 20 minutes, or until the meat is
tender. Add the potatoes, cover the pan again and cook for about 20 minutes
more, or until the potatoes are tender (you may need to add a little more
stock or water to keep them from scorching). Add the reserved 1/2 cup of
the marinade and the cilantro, stir to mix, and cook for 1 minute more.
Serve from the casserole. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6227 broadcast 03-21-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-21-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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