Ingredients
- 1 tablespoon lard
- 2 pounds lamb cubes, 1-inch
- 1/2 teaspoon salt, more to taste ( I sprinkled garlic salt and pepper over the lamb cubes)
- Freshly ground black pepper, to taste
- 1 1/2 teaspoons ground cumin
- 3 cloves garlic, minced
- 3/4 cup dry white wine, divided (I used vermouth)
- 6 thin slices lemon, halved seeds removed (we left them whole rounds)
- 2 tablespoons cilantro, chopped (we used extra)
How to Make
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Step 1: In a heavy 12-inch skillet (I used a medium Dutch Oven), melt lard over high heat.
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Step 2: Add lamb cubes, sprinkle with salt and pepper, and brown them evenly. (If you want the lamb cubes to get a nice browning, make sure they're dry and brown them in small batches. I didn't do this, and it turned out fine, but you may want to.)
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Step 3: Sprinkle cumin and garlic over lamb and cook, stirring, for 1 minute.
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Step 4: Stir in 1/2 cup wine, bring to a boil. Reduce heat and simmer covered for 30 minutes.
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Step 5: Add remaining 1/4 cup wine and lemon slices and cook over high heat, stirring carefully once or twice, until sauce thickens. (It will end up with a sort of glazed appearance.)
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Step 6: Remove from heat and stir in cilantro.
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Step 7: Great served with Basque potatoes and asparagus!
We hope you enjoy this recipe!
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