by Memories of a Cuban Kitchen
Notes: Goes great with white rice and sweet plantains
1 In a large nonreactive bowl, sprinkle the lamb chunks liberally with salt, pepper, and lime juice, cover, and refrigerate 2 hours.
2 Drain the lamb (reserving the marinade) and pat it dry, then roll the lamb chunks in the flour. In a large, heavy-bottomed casserole, heat the oil over medium heat until fragrant, then brown the lamb on all sides, turning it with a slotted spoon, and transfer it to a plate when done.
3 In the same casserole, brown the bacon over medium heat 3 to 4 minutes, then add the onion, bell pepper, and garlic, reduce the heat to low, and cook, stirring, until tender, 5 to 6 minutes. Return the lamb to the casserole, add the reserved marinade, the tomatoes, sherry, oregano, cumin seeds, paprika, and bay leaf, over, and simmer until the lamb is tender, 1 to 1-1/2 hours. Transfer to a serving bowl, discard the bay leaf, stir in the parsley, and serve with Arroz Blanco (Perfect White Rice).
•2 1/2 lbs. Boneless shoulder of lamb, cut into 2-inch cubes
•1 Large onion, thinly sliced
•2 cups - Drained and chopped canned whole or crushed tomatoes; or 6 medium size ripe tomatoes
•1/2 tsp. cummin seeds
•3 tbsp. Finely chopped fresh parsley
•1/2 cup Pure Spanish olive oil
•1 Large green bell pepper, seeded and thinly sliced
•1 cup dry Sherry
•1 tsp. hot paprika
•Juice of 2 limes
•1/2 lb. Tocino (slab bacon) rind removed and cut into 1/4-inch dice
•4 cloves garlic, finely chopped
•1/4 tsp. dried oregano
•1 Bay leaf
•Salt and freshly ground black pepper to taste