Lamb With Honey And Cumin

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

3 pounds lamb
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/4 cup flour -- for dredging
6 tablespoons extra-virgin olive oil
1 large spanish onion -- cut 1/2 inch dice
1 medium green bell pepper -- seeded, stemmed,
1 tablespoon hot paprika
1 teaspoon saffron
2 tablespoons currants
4 tablespoons sherry vinegar
3 tablespoons honey
1 tablespoon cumin seed
2 cups dry white wine
1 cup chicken stock
3 pounds lamb
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/4 cup flour -- for dredging
6 tablespoons extra-virgin olive oil
1 large spanish onion -- cut 1/2 inch dice
1 medium green bell pepper -- seeded, stemmed,
1 tablespoon hot paprika
1 teaspoon saffron
2 tablespoons currants
4 tablespoons sherry vinegar
3 tablespoons honey
1 tablespoon cumin seed
2 cups dry white wine
1 cup chicken stock
 

Preparation:

Cut lamb into 2-inch cubes, season and dredge in flour. In a 4-quart casserole, heat oil until smoking. Brown lamb pieces until dark golden brown, 4 or 5 at a time, and hold on a plate. Add onion, bell pepper, paprika, saffron and currants and cook until very soft, about 10 to 12 minutes. Add vinegar, honey, cumin, wine and stock and bring to a boil. Add lamb pieces, return to boil, lower heat and simmer 1 hour 20 minutes, stirring every 20 minutes. Serve warm in bowls with grilled bread. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B20)