Memories of a Cuban Kitchen/Mary Urrutia Randelman 1992

Lamb Stew (Chilindron de Carnero
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/2 pounds boneless shoulder of lamb, cut into 2-inch cubes salt and freshly ground black pepper to taste juice of 2 limes
flour for dredging 1/4 cup pure Spanish olive oil 1/2 pound tocino (slab bacon), rind removed and cut into 1/4-inch dice
1 large onion, thinly sliced 1 large green bell pepper, seeded and thinly sliced 3 to 4 cloves garlic, finely chopped
6 medium-size ripe tomatoes, or 2 cups drained and chopped canned whole or crushed tomatoes 1 cup dry sherry 1/4 teaspoon dried oregano
1/2 teaspoon cumin seeds 1 teaspoon hot paprika 1 bay leaf
3 tablespoons finely chopped fresh parsley



1 In a large nonreactive bowl, sprinkle the lamb chunks liberally with salt, pepper, and lime juice, cover, and refrigerate 2 hours.
2 Drain the lamb (reserving the marinade) and pat it dry, then roll the lamb chunks in the flour. In a large, heavy-bottomed casserole, heat the oil over medium heat until fragrant, then brown the lamb on all sides, turning it with a slotted spoon, and transfer it to a plate when done.
3 In the same casserole, brown the bacon over medium heat 3 to 4 minutes, then add the onion, bell pepper, and garlic, reduce the heat to low, and cook, stirring, until tender, 5 to 6 minutes. Return the lamb to the casserole, add the reserved marinade, the tomatoes, sherry, oregano, cumin seeds, paprika, and bay leaf, over, and simmer until the lamb is tender, 1 to 1-1/2 hours. Transfer to a serving bowl, discard the bay leaf, stir in the parsley, and serve with Arroz Blanco (Perfect White Rice).

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