Braised Lamb With Cumin (rojões)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs lean boneless lamb, cut into 1-inch cubes
• 1 1/2 tablespoons lard
• 1 cup red
• 1 1/2 teaspoons ground cumin
• 1 tablespoon chopped garlic
• 2 bay leaves
• 2 teaspoons salt
• fresh ground pepper
• 4 lemon slices
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon paprika

Recipe

• 1 marinate your lamb meat overnight, in the , garlic,salt, pepper, and crushed bayleaf, and the paparika. the next day in a skillet melt the lard over high heat, add the lamb cubes (dry well with a paper towel ) and brown.
• 2 them stirring frequently with a wooden spoon, and also regulating the heat so that they color quickly and evenly without burning. stir in the marinate that remained along with the cumin add a little more salt if needed, and 1 teaspoon of chopped garlic. bring to a boil. then cover and reduce heat to low and let simmer for 25 minutes or till lamb.
• 3 is tender. add in a little more if it looks to dry so that you'll have a nice thick sauce and cook for 5 minutes, stir in the fresh cilantro . pour the lamb into a heated platter, surrounded with boil potatoes or fried.
• 4 decorate with lemon slices and black olives.
• 5 serve with a nice green salad on the side a bottle of red .
• 6 enjoy.