Spanish - Lamb w/Honey, (Cordero a la Mi
Source of Recipe
wwr
Recipe Introduction
This dish is one of the many culinary remnants of Spain's former
"occupation" by the Moors of northern Africa.
Spanish - Lamb w/Honey, (Cordero a la Miel)
1/4 cup (60 ml) Olive oil
2-4 cloves garlic, chopped
1 large onion, thinly sliced
2 green bell peppers (capsicums), cored, seeded,
and thinly sliced
2-3 lbs (900-1350 g) boneless leg of lamb, cut into
2-inch (5 cm) cubes
1 slice (about 1/4 inch (5 mm) thick) lemon with
peel, chopped
1/2 cup (125 ml) white wine
1/4 cup (60 ml) brandy
1 Tbs (15 ml) paprika
1/4 tsp (1 ml) saffron
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
6 Tbs (90 ml) honey
3 Tbs (45 ml) wine vinegar
Heat the oil in a large heavy pot and saute the garlic, onion, and
peppers until tender but not brown, about 5 minutes. Saute the
lamb cubes until browned on all sides. Add the lemon, wine,
brandy, paprika, saffron, cinnamon, salt, and pepper and simmer
covered until the lamb is very tender, about 1 hour. Add the honey
and vinegar and cook for 10 minutes. Serves 4 to 6.
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