Recipe - Lamb En Chilindron

2 One half pound Lamb shoulder
1 cup Red wine
1 tablespoon Fresh rosemary; chopped
4 tablespoon Extra virgin olive oil
2 Spanish onions; in 1/4" dice
6 Cloves garlic; thinly cut or sliced up
2 Chiles choriceros; (may
substitute anchos)
4 Pimentos; in 1/2" strips
1 tablespoon Paprika fuerte
Hot paprika from Spain
1 cup Fresh tomatoes; chopped
1 One half cup Dry red wine

Meat needs 6 hours to marinate.

Stem, seed and cut the chiles into One half inch wide strips.

Cut lamb into 1inch cubes and place in bowl with red wine and rosemary and
toss to coat. Let stand six hours, covered and refrigerated.

Remove lamb and pat dry. Save marinade. Season lamb with salt and pepper.
In a 14 inch cazuela, heat oil until smoking. Brown meat well on all sides,
5 to 6 pieces at a time. Remove meat and add onions, garlic, chilis,
pimento and paprika and cook until softened, about 10 to 12 minutes. Add
tomatoes, wine and strained marinade and bring to a boil. Add lamb pieces
and return to boil. Lower heat to simmer for 2 hours. Season with salt and
pepper and serve in cazuela.

Yield: 4 servings as main course

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A32

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 15, 1998