Lamb With Honey And Cumin

By á-174942

Ingredients

• 3 pounds lamb
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup flour for dredging
• 6 tablespoons extra-virgin olive oil
• 1 large Spanish onion cut 1/2" dice
• 1 green bell pepper seeded, stemmed, and chopped into 1/2" dice
• 1 tablespoon hot paprika
• 1 teaspoon saffron
• 2 tablespoons currants
• 4 tablespoons sherry vinegar
• 3 tablespoons honey
• 1 tablespoon cumin seed
• 2 cups dry white wine
• 1 cup chicken stock

Details

Servings 6

Preparation

Step 1

Cut lamb into 2-inch 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.

This recipe yields 6 servings.