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Braised Lamb In Wine And Orange Sauce
(Guisado De Carnero)
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What You Need: |
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¼ cup vegetable oil
3 pounds lean, boneless shoulder of lamb, trimmed of excess fat and cut into 2-inch cubes
1 teaspoon salt
Freshly ground black pepper
1 cup dry white wine
¾ cup strained fresh orange juice
¼ cup strained fresh lime juice
2 tablespoons seedless raisins
1 tablespoon capers, drained and coarsely chopped
3 medium-sized pimiento-stuffed green olives, coarsely chopped
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh hot chilies
2 whole cloves
1 medium-sized bay leaf
12 hot boiled new potatoes
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How To Cook: |
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1. In a heavy 3- to 4-quart casserole, heat the oil over moderate heat until a light haze forms above it. Pat the pieces of lamb completely dry with paper towels and sprinkle them with salt and a few grindings of pepper.
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2. Brown the lamb in the hot oil, a few pieces at a time, turning them with tongs or a spoon and regulating the heat so they color quickly and evenly without burning. As they brown, transfer the pieces of meat to a plate.
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3. Pour off all but a thin film of fat from the casserole and in its place add the wine. Bring to a boil over high heat, meanwhile stirring and scraping in the brown particles clinging to the bottom of the pan.
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4. Add the orange juice, lime juice, raisins, capers, olives, garlic, chilies, cloves and bay leaf, then return the lamb and the juices that have accumulated around it to the casserole.
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5. Reduce the heat to low, cover tightly and simmer for 1½ hours, or until the lamb is tender and shows no resistance when pierced with the point of a sharp knife.
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6. Before serving, taste for seasoning and discard the bay leaf. Mound the lamb attractively in the center of a heated platter and arrange the potatoes around it. Pour the wine and orange sauce over the meat and serve at once.
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