Andalucian Lamb with Lemon and Olives
1kg shoulder of lamb, cubed
1 tsp ground cinnamon
2 tsp smoked paprika (sweet, for preference)
2 tsp ground cumin
2 onions, chopped
1 tbsp olive oil
1 large unwaxed lemon, cut into chunks
150g each green and black olives
150ml white wine
Salt and pepper
1. Rub the spices and seasoning into the meat and set aside for an hour.
2. Gently fry the onion in oil in a large casserole for at least ten minutes until soft and golden. Add the lamb, turn the heat up to medium and fry until the meat starts to colour.
3. Add the lemon, olives and white wine, turn the heat down low and cook, covered, for an hour or until the lamb is tender.
(The lemon is edible: sharp, but not as bitter as you may think.)
© Recipe copyright 2009 Clarissa Hyman
Author: Clarissa Hyman Email: