Serves: 3-4
Prep time: marinate for 1-3 hours, other prep: thirty minutes
Cook time: 1 1/2 hours
Total time: 2 1/2- 4 1/2 hours depending on marinating time
INGREDIENTS
- 2 tablespoons Adobo seasoning
- 4 tablespoons of red wine vinegar
- 1 1/2 Pounds Lamb stew meat
- 1/2 teaspoon cumin seeds
- 2 tablespoons olive oil
- 2 medium sized Spanish Onions
- 1 head garlic, finely minced
- 2 Bay leaves
- 1 1/2 cups crushed tomatoes
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 stick cinnamon
- 1 Habanero pepper, cut in half (optional)
- 2- 3 cups boiling water
- 1/3 cup chopped fresh cilantro
- Freshly ground black pepper to taste
INSTRUCTIONS
Whisk Adobo seasoning into vinegar to form a paste. Add the lamb to the paste and set to marinate in the refrigerator for anywhere from 1- 3 hours.
Gently toast Cumin seeds in a small sauté pan over low heat, as soon as they change color and start to smoke, remove seeds from pan so they don’t burn.
Chop onions into a medium sized dice, sauté in oil in a pot large enough to hold the lamb and ample sauce. Add the garlic and bay leaves as the onions turn translucent. Mix well and sauté over medium heat, just as the onions darken add the tomatoes and mix well, add turmeric, curry powder, cinnamon stick and both halves of the Habanero pepper, if using. Mix well and add marinated lamb to pot. Add boiling water by the ladle, thinning the sauce slightly. Cover the pot and cook over low/medium heat for one hour. Check Lamb for tenderness, if needed cook an additional half hour. When done, add cilantro and black pepper. Serve over Cumin scented Basmati and Vegetable Rice.