Cuban Lamb Stes

1. 1

   In a large nonreactive bowl, sprinkle the lamb chunks liberally with salt, pepper and lime juice. Cover, and refrigerate for two hours.

2. 2

   Drain the lamb, reserving the marinade, and pat it dry, then roll the lamb chunks in flour. In a large, heavy bottomed saute pan, heat the oil over medium heat till fragrant, then brown the lamb on all sides, turning it with a slotted spoon, and transfer it to a plate when done.

3. 3

   In the same pan, brown the bacon over medium heat 3-4 minutes, then add the onion, bell pepper and garlic. Reduce heat to low, and cook, stirring, till tender, 5-6 minutes. Return the lamb to the pan, add the reserved marinade, tomatoes, sherry, oregano, cumin seeds, paprika and bay leaf, and simmer until the lamb is tender, 1-1 1/2 hours. Transfer to a serving bowl, discard the bay leaf, stir in the parsley, and serve with white or yellow rice.

No additional tips available.