Braised Lamb

Photo by C Cai on unsplash

• 2 lbs. 1-inch cubed lamb

• 1 T lard

• 3/4 C dry white wine

• 1 1/2 t ground cumin seed

• 2 T chopped cilantro

• 1 t  finely chopped garlic

• 1/2 t salt

• Freshly ground pepper

• 6 slices of lemon, halved

In heavy 12-inch skillet, melt lard over high heat. Add lamb cubes and brown evenly. Stir in 1/2 C wine, cumin, garlic, salt and pepper. Simmer, covered, for 30 minutes.

Add remaining wine and lemon slices. Cook over high heat, stirring carefully once or twice until sauce thickens.
Stir in cilantro.
Serve with Basque potatoes.