Lamb with Honey

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                            FOOD FUNNY
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Here's a classic food funny from Rosemary Zwick:

A doctor examining a woman who had been rushed to the emergency room
took the husband aside and said, "I don't like the looks of your wife at all."

"Me neither, Doc," said the husband. "But she's a great cook and really good with the kids."

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                            TODAY'S RECIPE
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This dish is one of the many culinary remnants of Spain's former "occupation" by the Moors of northern Africa.

Lamb with Honey (Cordero a la Miel)

1/4 cup (60 ml) olive oil
2-4 cloves garlic, chopped
1 large onion, thinly sliced
2 green bell peppers (capsicums), cored, seeded, and thinly sliced
2-3 lbs (900-1350 g) boneless leg of lamb, cut into 2-inch (5 cm) cubes
1 slice (about 1/4 inch (5 mm) thick) lemon with peel, chopped
1/2 cup (125 ml) white wine
1/4 cup (60 ml) brandy
1 Tbs (15 ml) paprika
1/4 tsp (1 ml) saffron
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
6 Tbs (90 ml) honey
3 Tbs (45 ml) wine vinegar

Heat the oil in a large heavy pot and saute the garlic, onion, and
peppers until tender but not brown, about 5 minutes. Saute the lamb
cubes until browned on all sides. Add the lemon, wine, brandy, paprika,
saffron, cinnamon, salt, and pepper and simmer covered until the lamb is
very tender, about 1 hour. Add the honey and vinegar and cook for 10 minutes.
Serves 4 to 6.
Received on Tue Sep 22 18:11:58 2009