Lamb with honey and cumin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lamb |
| Salt and pepper to season | ||
| ¼ | cup | Flour for dredging |
| 6 | tablespoons | Extra virgin olive oil |
| 1 | large | Spanish onion, cut into |
| ½ | Inch dice | |
| 1 | Green bell pepper, seeded, | |
| Stemmed and chopped into | ||
| ½ | Inch dice | |
| 1 | tablespoon | Hot paprika |
| 1 | teaspoon | Saffron |
| 2 | tablespoons | Currants |
| 4 | tablespoons | Sherry vinegar |
| 3 | tablespoons | Honey |
| 1 | tablespoon | Cumin seed |
| 2 | cups | Dry white wine |
| 1 | cup | Chicken stock |
Directions
Cut lamb into 2inch cubes, season and dredge in flour. In a 4quart 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.
Yield: 6 servings
MEDITERRANEAN MARIO SHOW #ME1B20
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