Recipe

Braised Lamb



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




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.
 



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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Basque Cooking and Lore

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Braised Lamb Shank Meat

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