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What You Need:
(To Serve: 4)
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2 pounds lean boneless shoulder of lamb, cut into 1-inch cubes
Salt
Freshly ground black pepper
¼ cup olive oil
1 cup finely chopped onions
½ teaspoon finely chopped garlic
1 tablespoon paprika
2 tablespoons finely chopped parsley
2 tablespoons fresh lemon juice
1 lemon cut lengthwise into 8 wedges (optional)
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Translate this recipe:
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| How To Cook: |
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1. Sprinkle the lamb liberally with salt and a few grindings of pepper. In a heavy 10- to 12-inch skillet, heat the olive oil over high heat until a light haze forms above it.
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2. Add the lamb and brown it well, turning the pieces with tongs and regulating the heat so that the meat colors evenly without burning. With a slotted spoon, transfer the lamb to a plate.
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3. Add the onions and garlic to the fat remaining in the skillet and, stirring frequently, cook for about 5 minutes, or until the onions are soft and transparent but not brown. Stir in the paprika, then return the lamb and any juices that have collected around it to the skillet.
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4. Add the parsley and lemon juice and reduce the heat to low. Cover tightly and simmer for about 1 hour, or until the lamb is tender and shows no resistance when pierced with the point of a small, sharp knife.
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5. Taste for seasoning and serve at once from a heated platter, garnished if you like with lemon wedges.
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