Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 1/2 lb Lamb shoulder
1 c Red wine
1 tb Chopped fresh rosemary
4 tb Extra virgin olive oil
2 Spanish onions, chopped into
1/4 Inch dice
6 Cloves garlic, thinly
Sliced
2 Chiles choriceros (may
Substitute anchos), stemmed,
Seeded and cut into
1/2 Inch wide strips
4 Pimentos, cut into 1/2 inch
Strips
1 tb Paprika fuerte hot paprika
From Spain
1 c Chopped fresh tomatoes
5 1/2 c Dry red wine

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

MEDITERRANEAN MARIO SHOW #ME1A32

Meat needs 6 hours to marinate

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