Spring Lamb Stew

Cordero al Chilindron

Ingredients:

2 lbs of diced Lamb for stew

1/4 teaspoon of cumin

1/2 teaspoon of paprika

2 tablespoons of flour

1 tablespoon of sherry vinegar

2 carrots chopped into 1/4 inch cubes

1 large onion cut julienned or thin slices

5 garlic cloves whole

1 red bell pepper cut into strips

1 small green bell pepper cut into strips

1/4 cup of Gin

1/2 cup of White wine like Chardonnay

3 cups of water or beef stock

3 tomatoes chopped

2 tablespoons of honey

Bay leaf or thyme and 1/4 of cinnamon stick

Salt and pepper to taste

Preparation:

In a bowl add the lamb and season it with salt and pepper.

Add the cumin, flour, mix well

Preheat a large heavy bottom pan add olive oil, once it ripples add the lamb and brown for 5-6 min per side until golden brown

Remove from the pan, add the carrots, the onions and mix well

Add the Gin to deglaze and cook until it evaporate, add a pinch of salt

Add the peppers red and green and mix well.

Add the wine, and cook for 5 min

Add the tomatoes with honey and salt

Add the water or broth, the paprika, garlic cloves, the thyme or bay leaf and the cinnamon. Add the lamb back in adjust seasoning and cover to cook on low-,medium for 2 hours. Enjoy with mashed potatoes and nice butter lettuce salad.