Mix lamb with lemon juice and wine in a non-reactive bowl. Cover and marinate overnight in the refrigerator.
In a Dutch Pot over medium heat, heat the oil. Add the onions, green peppers and garlic, cook about 3-4 minutes. Add the lamb and the marinade. Cook uncovered, stirring contantly to break up the meat, until lightly browned. Stir in the tomato sauce, green olives, optional raisins, Worcestershire sauce, cumin, cayenne, cilantro, capers, and salt.
Reduce the heat and simmer 30-40 minutes (covered), stirring occasionally. Serve immediately over steamed white rice.
Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:57:35 EST
© 1998 Ronald Florence Last modified: 31-Oct-2001 17:57:35 EST