2 lbs. 1-inch cubed lamb
1 T lard
3/4 C dry white wine
1 1/2 t ground cumin seed
2 T chopped cilantro
1 t finely chopped garlic
1/2 t salt
Freshly ground pepper
6 slices of lemon, halved
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In heavy
12-inch skillet, melt lard over high heat. Add lamb cubes and brown
evenly. Stir in 1/2 C wine, cumin, garlic, salt and pepper. Simmer,
covered, for 30 minutes.
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Add remaining wine and
lemon slices. Cook over high heat, stirring carefully once or twice
until sauce thickens. |
Stir in cilantro.
Serve with Basque potatoes.
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