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Tunisian Baked Lamb and Cheese w/ Pepper




Source of Recipe


the web


List of Ingredients




1 pound lean boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
1/8 tsp. ground cinnamon
1 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
6 Tbsp. olive oil
3 cups water
1 1/2 cups finely chopped onions
3 medium-sized firm ripe tomatoes, peeled, seeded and coarsely chopped
2 medium-sized green bell peppers, seeded, and coarsely chopped
1/4 tsp. crushed hot red pepper flakes
1/8 tsp. cumin
1/8 tsp. ground coriander
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh bread crumbs
6 eggs, slightly beaten
2 Tbsp. butter, melted

Recipe



Toss sliced lamb with the cinnamon, salt and black pepper. in a heavy 2-inch skillet, warm 3 Tbsp. of the oil over high heat. Brown the lamb in the hot oil. Pour in just enough water to cover the lamb (about 2 cups) and bring to a boil over high heat, stirring constantly and scraping in the brown particles that cling to the pan. Reduce the heat to low and simmer partially covered for 45 minutes. Remove the lamb to a 3-quart baking dish. Skim off the fat from the sauce and set aside.
In a heavy 10-to 12-inch skilled, warm the remaining 3 Tbsp. of oil over moderate heat. Add the onions and cook for about 5 minutes, until clear and slightly brown. Stir in the tomatoes, green peppers, red pepper flakes, cumin, cayenne, coriander and the remaining 1 cup of water. Bring to a boil over high heat, reduce the heat to low and, stirring from time to time, simmer for about 15 minutes, or until most of the liquid in the pan has evaporated.
Preheat the oven to 350º. Add the vegetable mixture to the lamb and stir in the cheese and bread crumbs. When the mixture is well blended, stir in the beaten eggs. Taste for seasoning, then bake uncovered in the oven for about 45 minutes, or until the top is golden brown.
Dribble the melted butter evenly over the top and serve at one, directly from the baking dish. Heat the reserved lamb sauce briefly in the skillet and serve separately in a heated bowl or sauceboat.