Yield: 4 Servings
|2 pounds||Lamb; cut in 1/2\" cubes|
|1½ cup||Red wine|
|3 tablespoons||Peanut oil|
|4 \N||Cl Garlic; finely chopped|
|1 \N||Large onion; coarsely choppe|
|2 \N||Bay leaves|
|¼ cup||Tomato paste|
|\N \N||Salt to taste|
|4 \N||Habanero chiles; stem, seed|
Recipe by: Peggy Barnes Marinate the lamb in the wine for 3 hours.
Remove the lamb and reserve the wine.
In a large skillet, heat the oil over medium heat. Add the lamb and saute until lightly browned on all sides. Add the garlic and onion, sauteing unt the onion is translucent. Lower the heat and add the bay leaves, tomato paste, salt, wine, and Habaneros.
Simmer until the lamb is tender, about 30 minutes. Remove the bay leaves a serve.
Serving Suggestion: Start with a green salad tossed with an oil and red-win vinaigrette. Serve the stew with crusty bread and cold mugs of a flavorful beer such as the Jamaican import, Red Stripe.