| |
|
| |
|
What You Need:
(To Serve: 6)
|
|
|
|
½ pound lean corned beef
4 tablespoons butter
2 tablespoons vegetable oil
2 pounds lean boneless lamb shoulder, trimmed of excess fat and cut into 2-inch cubes
2 cups finely chopped onions
1 large tomato, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute ½ cup chopped drained canned tomatoes
¼ cup finely chopped green pepper
¼ cup finely chopped celery
6 medium-sized pitted green olives
1 tablespoon peeled, finely chopped fresh ginger root
1 tablespoon capers, washed and drained
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh hot chilies
1 tablespoon ground cumin
2 teaspoons salt
Freshly ground black pepper
2 tablespoons strained fresh lime juice
2 tablespoons malt vinegar
1 cup water
3 medium-sized boiling potatoes, peeled and cut into ½-inch dice (about 3 cups)
2 medium-sized cucumbers, peeled, cut in half lengthwise, seeded and cut into ½-inch dice
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Place the corned beef in a heavy 2- to 3-quart saucepan and add enough cold water to cover it by 2 inches. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 45 minutes.
|
2. Drain thoroughly and cut the beef into 1-inch cubes. Meanwhile, in a heavy 3- to 4-quart casserole, melt the butter in the oil over moderate heat.
|
3. When the foam begins to subside, add the lamb and brown it in the hot fat, turning the cubes about with a spoon and regulating the heat so that they color richly and evenly without burning. As the cubes brown, transfer them to a plate.
|
4. Pour off all but a thin film of fat from the casserole, and add the onions. Stirring frequently, cook over moderate heat for about 5 minutes.
|
5. Add the tomato, green pepper, celery, olives, ginger, capers, garlic, chilies, cumin, salt and a few grindings of black pepper. Still stirring, cook briskly for 8 to 10minutes, or until all the vegetables are tender but not brown.
|
6. Stir in the corned beef, the lamb and any juices accumulated around it, the lime juice, vinegar and 1cup of water. Bring to a boil over high heat, reduce the heat to the lowest possible point, cover the casserole tightly, and simmer for 1½ hours.
|
7. Check the liquid in the casserole occasionally. It should evaporate somewhat, leaving the meat and vegetables moist and slightly soupy. (If the meat gets too dry, add up to ½ cup of boiling water.)
|
8. Add the potatoes and cucumber, cover, and simmer for 20 minutes longer, or until the meat and potatoes are tender but still intact.
|
9. Taste for seasoning and serve at once from a heated bowl.
|
|
|
|
|
|
|
