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Main-Lamb: Lamb with Honey & Cumin

Source of Recipe

Mario Batali


List of Ingredients

3 lb Lamb
Salt and pepper to season
1/4 c Flour for dredging
6 tb Extra virgin olive oil
1 lg Spanish onion, cut into
1/2 Inch dice
1 Green bell pepper, seeded, Stemmed and chopped into 1/2 Inch dice
1 tb Hot paprika
1 t Saffron
2 tb Currants
4 tb Sherry vinegar
3 tb Honey
1 tb Cumin seed
2 c Dry white wine
1 c Chicken stock


Recipe

Cut lamb into 2inch cubes, season and dredge in flour. In a 4 quart 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