Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pounds lamb, preferably from the shoulder, cut into 1- to 2-inch chunks
- Salt and pepper to taste
- 5 or 6 cloves garlic, peeled and slivered
- 6 3-inch pieces of cinnamon
- 1 cup dry white wine, stock or water
- 4 plum tomatoes (canned are fine), chopped
- 1 lemon, quartered
- Nutritional Information
Nutritional analysis per serving (4 servings)
1562 calories; 159 grams fat; 80 grams saturated fat; 65 grams monounsaturated fat; 6 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 15 grams protein; 174 milligrams cholesterol; 103 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put oil in a large, deep skillet over medium-high heat. A minute later, add as many chunks of lamb as will fit without crowding (cook in batches, if necessary). When meat browns (3 to 4 minutes) turn chunks and sprinkle them with salt and pepper. Adjust heat so pieces brown as rapidly as possible without burning. After each has browned on 2 sides, remove from pan and add another piece or two until all meat has been browned (10 to 15 minutes).
- When all meat has been removed from pan, turn off heat and allow the pan to cool a bit. Turn heat back to medium and add garlic and cinnamon. Cook for about 30 seconds, then add the wine; raise heat to high and let wine bubble away for a minute. Add the tomatoes and cook, stirring occasionally, for about a minute. Return meat to pan and cover; adjust heat so mixture bubbles very gently. (If it cooks too quickly, you may have to add a little water.)
- Cook, undisturbed, until meat is very tender, about 1 1/2 hours. Taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges.
Dining and Cooking