Picadillo

Cuban Sloppy Joes

(contributed by Garry Vroegh <a043140t@bc.seflin.org> and the Bahama Mama)

Ingredients Directions
  • 2 pounds ground lean lamb
  • ½ cup fresh squeezed lemon juice
  • 6 Tablespoons red wine
  • 4 Tablespoons virgin olive oil
  • 2 cups (minced) yellow onions
  • 2 small green peppers (seeded, de-ribbed, and finely chopped)
  • 6 cloves garlic (minced)
  • 1 can (16 oz.) tomato sauce
  • 1 cup pimiento stuffed olives (drained and cut in half length-wise)
  • 2 Tablespoons capers, drained
  • 2 Tablespoons Worcestershire sauce
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teasoon crushed cilantro
  • salt to taste
  • 1 cup seedless golden raisins, loosely packed (optional)

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.

Serves: 6-8

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:57:35 EST