Woked Lamb With Garlic and Cinnamon
Source of Recipe
the web
List of Ingredients
Extra virgin olive oil
2 pounds lamb, preferably from the shoulder, cut into 1- to 2-inch chunks
Salt and pepper to taste
5 or 6 cloves garlic, peeled and slivered
6 3-inch pieces of cinnamon
Dry white wine, stock or water
4 plum tomatoes (canned are fine), chopped
1 lemon, quartered.
Recipe
1. Put oil in the wok over high heat. Then add as many chunks of lamb as will fit without crowding (cook in batches, if necessary). When meat browns turn chunks and sprinkle them with salt and pepper. Adjust heat so pieces brown as rapidly as possible without burning. After each has browned on 2 sides, remove from the wok and add more lamb until all meat has been browned.
2. When all meat has been removed from the wok, turn the heat down and allow the wok to cool a bit. Once the heat is back to about medium add the garlic and cinnamon. Cook for about 30 seconds, then add the wine. Raise heat back to high and let wine bubble away for a minute. Add the tomatoes and cook, stirring occasionally, for about a minute. Return meat to the wok and cover; adjust heat so mixture bubbles very gently. (If it cooks too quickly, you may have to add a little more wine or water.)
3. Cook, undisturbed, until meat is very tender, about 1 1/2 hours. Taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges.
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